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Pickled Beets and Onions
Easy Pickled Beets and Red Onions
You’ll love adding these easy to make Pickled Beets to your fresh salads. You can add Pickled Onions to salad as well, but try using them as a topping for burgers or sandwiches also. I recently added them to sautéed green beans–yum!
Pickled Beets and Onions
Easy Pickled Beets and Red Onions
You’ll love adding these easy to make Pickled Beets to your fresh salads. You can add Pickled Onions to salad as well, but try using them as a topping for burgers or sandwiches also. I recently added them to sautéed green beans–yum!
Servings Prep Time
8-ish 20minutes
Cook Time
45minutes
Servings Prep Time
8-ish 20minutes
Cook Time
45minutes
Ingredients
For the Pickled Beets:
For the Pickled Onions:
Instructions
For the Pickled Beets:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
For the Pickled Onions:
  1. Slice the onion in half, remove the outer peel, then cut into half moons about 1/8-inch thick.
  2. 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.
  3. 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.)
  4. 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.
Recipe Notes

You can also find Organic Coconut Sugar at Trader Joe’s if you’re lucky enough to have one near you.

 

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