Pickled Beet & Onions

These pickled beets and onions are a stunning addition to any table, offering a vibrant pop of color and a complex flavor profile. The earthy sweetness of the beets is perfectly balanced by the sharp bite of white vinegar and the gentle caramelization of onions. Spiced with classic pickling spices, these jars transform simple root vegetables into a sophisticated condiment. They are ideal for garnishing grain bowls, adding crunch to sandwiches, or serving alongside roasted meats and cheeses. Perfect for preserving the harvest or creating a thoughtful homemade gift, this recipe yields a satisfying, shelf-stable treat that improves with age.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 341.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

These pickled beets and onions are a stunning addition to any table, offering a vibrant pop of color and a complex flavor profile. The earthy sweetness of the beets is perfectly balanced by the sharp bite of white vinegar and the gentle caramelization of onions. Spiced with classic pickling spices, these jars transform simple root vegetables into a sophisticated condiment. They are ideal for garnishing grain bowls, adding crunch to sandwiches, or serving alongside roasted meats and cheeses. Perfect for preserving the harvest or creating a thoughtful homemade gift, this recipe yields a satisfying, shelf-stable treat that improves with age.

Ingredients

7 pound Medium Beets

Directions

1
Trim beet tops to leave 2 inches attached, leaving root ends intact.
2
Peel onions and slice into 1/4-inch rings.
3
Place beets in a large pot and cover with water.
4
Add 2 teaspoons vinegar per quart of water to the pot.
5
Bring water to a boil, then cover and reduce heat to simmer.
6
Cook beets until tender when pierced with a fork, about 35 to 45 minutes.
7
Drain beets and run under cold water.
8
Slip off skins and trim root ends.
9
Slice beets into 1/4-inch rounds.
10
Combine vinegar, sugar, pickling spices, salt, remaining vinegar, and water in a 6-quart Dutch oven.
11
Bring liquid to a boil, then reduce heat and simmer uncovered for 10 minutes.
12
Stir in sliced beets and onions.
13
Pack beets and onions tightly into hot sterilized jars, leaving 1/2-inch headspace.
14
Ladle hot syrup over vegetables, maintaining 1/2-inch headspace.
15
Wipe jar rims and seal with lids and rings.
16
Process jars in a boiling water bath for 30 minutes.
17
Remove jars and let cool undisturbed for 24 hours.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 341.6kcal

% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 572.0mg24%
Total Carbohydrate 76.3g26%
Dietary Fiber 22.2g89%
Sugars 54.0g
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 can substitute 7 cans (16 ounces each) of drained sliced beets for the fresh beets. If using canned beets, skip the boiling step and proceed directly to preparing the syrup and packing the jars.

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. Follow standard canning safety guidelines to prevent spoilage.

Keywords: beets, onions, pickled, preserving, canning, vinegar, spices, vegan, condiment, homemade, vegetables, ruby, tangy, sweet, savory

Read it online: https://www.chefs-mate.com/recipe/pickled-beet-onions-2/