Here’s a simple and flavorful recipe for Pickled Beets and Onions—a classic tangy side dish that’s great for salads, sandwiches, or as a snack.
🥗 Pickled Beets and Onions
🛒 Ingredients
- 3–4 medium cooked beets, peeled and sliced or diced
- 1 small red onion, thinly sliced
- 1 cup apple cider vinegar (or white vinegar)
- ½ cup water
- ¼ cup sugar (or honey for a natural sweetener)
- 1 tsp salt
- Optional spices: black peppercorns, mustard seeds, bay leaf
👩🍳 Instructions
- Prepare the vegetables
- Slice the cooked beets and onions thinly for easy pickling.
- Make pickling liquid
- In a small saucepan, combine vinegar, water, sugar, salt, and optional spices.
- Heat until sugar dissolves, then let it cool slightly.
- Combine & jar
- Place beets and onions in a clean jar or container.
- Pour the pickling liquid over the vegetables, making sure they’re fully submerged.
- Chill & marinate
- Let cool to room temperature, then cover and refrigerate.
- Pickled beets and onions are best after at least 24 hours in the fridge.
🌟 Tips
- Use cooked fresh beets for best texture. Canned beets also work.
- For a spicier kick, add a sliced chili or a pinch of crushed red pepper.
- Keeps in the fridge for 2–3 weeks.
If you want, I can give a quick stovetop version that’s ready in 1–2 hours for faster pickling.
Do you want me to do that?
