These vibrant pickled beets and onions offer a perfect balance of tangy vinegar, sweet syrup, and aromatic spices. The beets retain their deep ruby color and tender texture, while the onions add a sharp, crisp contrast. This versatile condiment elevates simple sandwiches, grain bowls, and charcuterie boards with a burst of flavor. Ideal for preserving the harvest or adding a homemade touch to your pantry, this recipe yields jars of glossy, flavorful pickles that improve with age. The combination of whole mixed pickling spices and a sugar-vinegar brine creates a complex profile that is both refreshing and satisfying. Perfect for weeknight sides or as a gift for friends, these pickles are a testament to simple, traditional preserving methods that deliver exceptional results every time.
Pickled Beet And Onions
Description
These vibrant pickled beets and onions offer a perfect balance of tangy vinegar, sweet syrup, and aromatic spices. The beets retain their deep ruby color and tender texture, while the onions add a sharp, crisp contrast. This versatile condiment elevates simple sandwiches, grain bowls, and charcuterie boards with a burst of flavor. Ideal for preserving the harvest or adding a homemade touch to your pantry, this recipe yields jars of glossy, flavorful pickles that improve with age. The combination of whole mixed pickling spices and a sugar-vinegar brine creates a complex profile that is both refreshing and satisfying. Perfect for weeknight sides or as a gift for friends, these pickles are a testament to simple, traditional preserving methods that deliver exceptional results every time.Ingredients
Directions
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Trim beet tops, leaving 2 inches of stem and root ends intact to prevent bleeding during cooking.
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Wash beets thoroughly and place in a large pot; cover with water and add 2 teaspoons of vinegar per quart of water.
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Bring water to a boil, cover, and simmer beets until tender when pierced with a fork, approximately 35 to 45 minutes.
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Drain beets and run under cold water until cool enough to handle; slip off skins and remove root ends.
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Slice peeled beets into 1/4-inch thick rounds.
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Peel onions and slice into 1/4-inch thick rings.
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In a large Dutch oven, combine vinegar, sugar, water, and pickling spices; bring to a boil and simmer uncovered for 10 minutes to dissolve sugar.
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Add sliced beets and onions to the simmering brine and heat through.
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Pack hot beets and onions tightly into sterilized jars, leaving 1/2-inch headspace.
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Pour hot brine over the vegetables in jars, maintaining 1/2-inch headspace; remove air bubbles and wipe rims.
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Seal jars with lids and bands; process in a boiling water bath for 30 minutes.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 926.6kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 574.3mg24%
- Total Carbohydrate 226.4g76%
- Dietary Fiber 22.2g89%
- Sugars 204.0g
- Protein 12.7g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitution: You may substitute 7 cans (16 ounces each) of drained sliced beets for the fresh beets. Skip the boiling step and proceed directly to slicing and packing.
Storage: Processed jars can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 1 month.
Safety: Ensure all jars and lids are properly sterilized before use. Adjust processing time based on your altitude if necessary.
Yield: This recipe makes approximately 8 pints.
