Winter Apple Cider Vinegar Pickled Beets


These simple beetroots are wonderful in salads or by themselves, as a healthy snack, packed full of anti-oxidants and probiotics.

Prep time: 30 mins
Serves: 8


  • 1 cup apple cider vinegar 
  • 1 cup water 
  • 1 small red onion, thinly sliced 
  • 4 garlic cloves, quartered 
  • 1 teaspoon yellow mustard seeds 
  • 2 bay leaves 
  • 2 whole cloves 
  • 1 1/2 teaspoons black peppercorns 
  • 2 teaspoons dried thyme 
  • 1 teaspoon dried oregano 
  • 2 pounds medium red beets, peeled and cut into 2-by-1/2-inch sticks


  1. Bring the vinegar mixture, onion, garlic, mustard seeds, bay leaves, cloves, peppercorns, thyme and oregano to a boil.
  2. In a large pot of boiling salted water, cook the beets until crisp-tender (about 10 minutes).
  3. Drain and transfer to a heatproof bowl.
  4. Pour the hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight.
  5. Drain the beets, transfer to a bowl, serve and enjoy!
Winter Apple Cider Vinegar Pickled Beets