Do you remember those loads and loads of beets that I roasted? Well, I froze all but the ones I used to make these scrumptious pickled beets!
As it turns out, my husband really loves beets and he has been absolutely delighted that I have been making more and more stuff with them – and when he heard I was making pickles?? Well, let’s just say it was very hard for him to wait for the three days to pass that they needed to cure….
Of the two beet salads that we made with French Fridays with Dorie, my husband’s favorite one was the Icy Red Onion & Beet Salad and this pickle is very similar to the dressing that goes on that salad – so without having to try it, I knew it was going to be a hit!
This was really easy to make. I roasted all the beets that I had and once I had them all peeled, I sliced the largest ones in half then in about 1/4-1/2 inch slices after that until I had enough to fill a jar that I had lying around. Any mason or canning type jar you have will work great for this. You will also need to peel and thinly slice one red onion. I cut mine in half before I sliced them as thinly as I could so that I would have little sections of red onion instead of whole slices but you can slice them however you like.
Once you have all the beets and red onion sliced, layer them, alternating the onion and beets until you come within 1/4 inch of the top of the jar. Make the vinegar solution on the stove, warming it just until the sugar is completely dissolved then allow it to cool to room temperature before pouring over the beets and red onions. Seal tightly and refrigerate for three days until the pickles have cured, then eat as you like! My husband likes to just pull these out of the fridge and munch on them while we make dinner together.
Warning: If leave them with the wrong person and blink, you may find yourself three days out from having another bite….
- beets, roughly 4-5 medium sized ones, roasted & peeled
- one red onion, halved and thinly sliced
- 1 C distilled white vinegar (you can also use white wine vinegar or rice wine vinegar if you like)
- 1/2 C sugar
- 1-1/2 tsp Kosher salt
- 1 C water
Slice your beets to the desired thickness, discarding top and bottom bits.
In a one-quart jar or any other jar you like, alternate layering the beets and onions until there is only about 1/4 inch of space to the top of the jar.
In a small pot on the stove, combine the remaining ingredients and heat it just enough to dissolve the sugar and the liquid is clear. Then pour over the beets and onions and allow the liquid to cool to room temperature before tightly securing the lid and placing it in the refrigerator. Leave in the refrigerator for three days to fully pickle the beets before enjoying!