🥗 Pickled Beets and Onions
Pickled beets and onions are a tangy, sweet, and slightly earthy side dish made by soaking cooked beets and sliced onions in a vinegar-based brine. They’re a popular condiment for salads, sandwiches, and as a standalone appetizer.
🥄 Ingredients
- 2–3 medium cooked beets, peeled and sliced or cubed
- 1 small red onion, thinly sliced
- 1 cup vinegar (white, apple cider, or red wine vinegar)
- 1/2 cup water
- 1/4–1/2 cup sugar (adjust to taste)
- 1 tsp salt
- Optional spices: black peppercorns, mustard seeds, bay leaf, cloves
👩‍🍳 Method
- Cook Beets: Boil or roast beets until tender. Peel and slice.
- Prepare Brine: In a small saucepan, combine vinegar, water, sugar, salt, and spices. Bring to a simmer until sugar dissolves.
- Combine: Place beets and onion slices in a clean jar or container. Pour hot brine over them.
- Cool & Refrigerate: Let cool to room temperature, then refrigerate. Best if left at least 24 hours to let flavors meld.
- Serve: As a side salad, on sandwiches, with roasted meats, or as a topping for grain bowls.
🍴 Tips & Variations
- Sweet & Spicy: Add sliced jalapeños or red chili flakes to the brine.
- Herb-Infused: Add fresh dill, thyme, or rosemary for extra aroma.
- Longer Storage: Can keep in the refrigerator for 2–3 weeks.
- Quick Pickle: If short on time, let sit 2–3 hours before serving.
Pickled beets and onions are vibrant, flavorful, and nutrient-rich, making them a perfect tangy addition to salads, sandwiches, and sides.
I can also provide a “bright pink quick pickled version” that’s ready in just a few hours and stays crisp—do you want me to share that recipe?
