Pickled Beet & Onions

These vibrant pickled beets and onions offer a perfect balance of sweet, tangy, and earthy flavors. The beets are boiled until tender, then simmered in a spiced vinegar syrup that infuses them with aromatic warmth. The addition of sliced onions adds a pleasant crunch and mild sweetness that complements the rich beet flavor. This recipe is ideal for preserving the bounty of your garden or adding a colorful, zesty side dish to sandwiches, charcuterie boards, or grilled meats. The whole mixed pickling spices provide a subtle kick without overpowering the natural taste of the vegetables. Easy to make and shelf-stable, these pickles make a thoughtful homemade gift or a delightful pantry staple for quick meals.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 1055.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

These vibrant pickled beets and onions offer a perfect balance of sweet, tangy, and earthy flavors. The beets are boiled until tender, then simmered in a spiced vinegar syrup that infuses them with aromatic warmth. The addition of sliced onions adds a pleasant crunch and mild sweetness that complements the rich beet flavor. This recipe is ideal for preserving the bounty of your garden or adding a colorful, zesty side dish to sandwiches, charcuterie boards, or grilled meats. The whole mixed pickling spices provide a subtle kick without overpowering the natural taste of the vegetables. Easy to make and shelf-stable, these pickles make a thoughtful homemade gift or a delightful pantry staple for quick meals.

Ingredients

7 pound Med. Beets
1 Vinegar
2 1/2 cup Sugar
2 tablespoon Whole Mixed Pickling Spices
2 teaspoon Salt
3 1/2 cup White Vinegar
1 1/2 cup Water
2 pound Med. Onions

Directions

1
Trim beet tops, leaving 2 inches of stem and root ends intact.
2
Peel onions and slice into 1/4-inch thick rings.
3
Place beets in a large pot and cover with enough water to submerge them.
4
Bring water to a boil, then add 2 teaspoons of vinegar per quart of water.
5
Cover and maintain a boil until beets are tender when pierced with a fork, about 35 to 45 minutes.
6
Drain hot water and run cold water over beets until cool enough to handle.
7
Slip off beet skins and trim off root ends.
8
Slice beets into 1/4-inch thick rounds.
9
In a 6-quart Dutch oven, combine remaining vinegar, sugar, pickling spices, salt, and water.
10
Bring syrup to a boil, then reduce heat and simmer uncovered for 10 minutes.
11
Add sliced beets and onions to the simmering syrup.
12
Pack hot beets and onions tightly into sterilized jars, leaving 1/2-inch headspace.
13
Bring the syrup back to a boil and ladle over the vegetables in the jars, maintaining 1/2-inch headspace.
14
Wipe jar rims, apply lids, and process in a boiling water bath for 30 minutes.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1055.2kcal

% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10339.7mg431%
Total Carbohydrate 248.3g83%
Dietary Fiber 26.1g105%
Sugars 213.6g
Protein 15.2g31%

* 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 and peeling steps. Slice fresh onions as directed, then combine canned beets and sliced onions with the simmering syrup directly.

Yield: This recipe makes approximately 8 pints.

Safety: Ensure jars are properly sterilized and processed according to current USDA canning guidelines for safe long-term storage. If not canning, refrigerate within 2 hours and consume within 1-2 weeks.

Tip: Wearing disposable gloves while handling beets will prevent staining your hands.

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