Food and Recipes Appetizers Pickled Beets Recipe Be the first to rate & review! For Test Kitchen director Robby Melvin, it's not Thanksgiving until his Granny's "old-school" relish tray hits the table. The tray is packed with a colorful array of pickled vegetables, including beets. Here's his updated take on her recipe, flavored with dried oregano and thyme and a tangy apple cider vinegar brine. When shopping, look for small to medium-size fresh beets. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on October 11, 2018 Print Rate It Share Share Tweet Pin Email Photo: Photo: Greg DuPree; Prop Styling: Christine Keely; Food Styling: Torie Cox Active Time: 20 mins Total Time: 5 hrs Yield: 10 serves Ingredients 1 1/2 pounds small red beets (about 5 beets) 1 cup apple cider vinegar 1 cup water 1/2 cup granulated sugar 1/2 cup thinly sliced red onion (from 1 onion) 2 teaspoons dried thyme 1 teaspoon kosher salt 1 teaspoon dried oregano 1 teaspoon black peppercorns Directions Trim beets, leaving root and 1-inch stem; scrub with a brush. Place in a medium saucepan with water to cover, and bring to a boil over high. Cover, reduce heat to medium, and simmer until tender, about 45 minutes. Drain and rinse with cold water; drain completely. Cool 5 minutes; trim roots, and rub off skins. Cut beets into 1/4-inch slices; place in a large bowl. Stir together vinegar, water, sugar, onion, thyme, salt, oregano, and peppercorns in a medium saucepan, and bring to a boil over medium-high, stirring to dissolve sugar and salt. Pour hot liquid over beets; cover and chill at least 4 hours or up to overnight. Rate it Print