I love adding pickled beets to my salads, but I have always purchased them from Trader Joe’s. Now that I know how easy they are to make, I will be making my own batches. While looking at different beet recipes, I came across a recipe for pickled red onions from A Farm Girl’s Dabbles. They had such a beautiful color that I knew I had to try them. I’ve used the pickled onions in salads, on burgers, and most recently sautéed with green beans–yum! I used What’s Cooking America’s basic recipe for pickling the beets (subbing coconut sugar for the white sugar), then changed up the spices.
With summer just around the corner, you’ll defininetly want to have Pickled Beets and Onions on hand for grilling season and fresh salads.
To make the Pickled Onions, slice the onion in half, remove the outer peel, then cut into half moons about 1/8-inch thick. Combine the apple cider vinegar, red wine vinegar, coconut sugar, and salt in a medium sauce pan. Cook over medium high heat until the mixture boils, whisking until the sugar and salt are dissolved. Then, whisk in the allspice and red pepper flakes. Finally, add the sliced onion to the sauce pan and stir to combine well. Allow to cool to room temperature then carefully pour into a quart-sized canning jar. (The jar won’t be full.) Onions are ready to eat the next day, but the flavor intensifies the longer you wait to eat them. Keep in the refrigerator for up to a month.
The Pickled Beets take a little more time since the beets have to be roasted first, but I roasted the beets while I was making the Pickled Onions. (Also, roasted beets are available in the produce section at Trader Joe’s.) First, roast your beets. Preheat the oven to 400ºF. Trim and wash your beets, coat lightly with a little olive oil, then wrap each one in foil. Place on a baking sheet, and roast in the oven for about forty-five minutes. Beets are done when a knife easily pierces the skin. Peel the beets when cool enough to handle. If you’re opposed to purple fingers, wear gloves, but the beet juice does wash off. Next, cut the beets in quarters, then slice into 1/4-inch thick pieces.
While the beets are roasting, prepare the brine. In a medium saucepan, add the apple cider vinegar, water, coconut sugar, and sliced garlic cloves. Heat over medium-high heat, stirring until sugar dissolves. Bring to a boil, then reduce the heat and simmer for about five minutes. Stir in the thyme, rosemary, and onion powder. Allow the brine to cool before adding to the beets.
Place the sliced beets in a quart-sized canning jar, then pour the cooled brine over the beets. Cover the jar with a lid, then place in the refrigerator. Allow the beets to pickle for a week before eating them so that they have time to develop their flavor. You can store the beets in the fridge for at least a month. Mine don’t usually last that long!