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Pickled Beet And Onions

Pickled Beet and Onions recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 926.6
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 7 pound Med. Beets
  • 2 teaspoon Salt
  • 3 1/2 cup White Vinegar
  • 2 1/2 cup Sugar
  • 1 1/2 cup Water
  • 2 tablespoon Whole Mixed Pickling Spices
  • 2 pound Med. Onions
Directions
  1. 1
    Trim beet tops, leaving 2 inches of stem and root ends intact to prevent bleeding during cooking.
  2. 2
    Wash beets thoroughly and place in a large pot; cover with water and add 2 teaspoons of vinegar per quart of water.
  3. 3
    Bring water to a boil, cover, and simmer beets until tender when pierced with a fork, approximately 35 to 45 minutes.
  4. 4
    Drain beets and run under cold water until cool enough to handle; slip off skins and remove root ends.
  5. 5
    Slice peeled beets into 1/4-inch thick rounds.
  6. 6
    Peel onions and slice into 1/4-inch thick rings.
  7. 7
    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.
  8. 8
    Add sliced beets and onions to the simmering brine and heat through.
  9. 9
    Pack hot beets and onions tightly into sterilized jars, leaving 1/2-inch headspace.
  10. 10
    Pour hot brine over the vegetables in jars, maintaining 1/2-inch headspace; remove air bubbles and wipe rims.
  11. 11
    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.

Keywords: pickled beets, pickled onions, canning, preserving, vegetable pickle, brine, spiced vinegar, home canning, water bath, beetroot, onion slices, condiment, pantry staple, vegan recipe, side dish, salad topping, sandwich spread, spice blend, preserved vegetables, ruby beets
Read it online: https://www.chefs-mate.com/recipe/pickled-beet-and-onions/