This vibrant Pickled Beets and Onion is sure to capture your attention. It is deeply red, it has a nice balance salty, sour and sweet taste and it has just the right crunchy texture. A great side dish for meals and even for salad.
I like being introduced to new type of vegetables once in a while. I like trying new food, new restaurant and new places to visit. Sometimes I am amazed on how my taste buds and food preference change as time goes by. Foods that I don’t like before, I love them now, just like Beets. I first encountered Beets when I ordered salad in a restaurant. I remembered it was cut in big square chunks, quite too big and overwhelming for me. I was curious what it was, took a small bite and I didn’t like it.
Then I went into another restaurant, ordered a salad and there goes the Beets again. This time, it was cut lengthwise like a french fries, but it was pickled. I tried one piece, and surprisingly, I liked it. I am glad that I did not gave up on this Beets and gave it a second chance. I like it now, so I thought, why not make my own pickled beets, it couldn’t be that hard and I can customize it to my preference.
I am not expert in pickling, in fact, this is my first time to do it. As always, I just went ahead and did it according to my preference. I like my pickled vegetables a little bit sweet with a subtle sour and salty taste. I like it slightly crunchy and not too overcooked and soft. So I guess this is what you could expect from this pickled Beets and Onion. If your preference is the same as mine, then this recipe is for you. Let’s get started!
- 3 Large Beets – Sliced or diced
- 1/2 large White Onion – cut thinly in rounds
- 1/2 cup Water
- 1/4 cup Granulated White Sugar
- 1/2 cup White Vinegar
- 1/2 tsp Salt
- Pre-heat oven to 350F.
- Make the Brine Solution: Pour water and vinegar in a bowl. Add sugar, salt and onion. Taste and adjust as desired. Set aside while you cook the beets.
- Bake Wash beets and pat dry with paper towel. Arrange in a baking sheet and bake for 45 – 55 minutes, or until cook through. Push a toothpick in the center or a sharp knife, if it goes through without too much effort, the Beets it good to go. Remove from the oven and let cool, then peel the skin.
- Slice: Slice the beets thinly, then cut into stick (like french fries)
- Mix: Add the beets into the water and vinegar mixture then toss.
- Store: Transfer in a clean and sterilized mason jar. Keep refrigerated.
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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.