Quick Pickled Beets and Onions
Quickly prepared pickled beets and onions offer a vibrant, tangy side dish or thoughtful homemade gift, requiring no complex canning.
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Instructions
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Start boiling a large pot of salted water.
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Add beets, simmer until tender (12-15 minutes), then drain.
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Once cool enough to handle, peel the beets and place them in a nonreactive bowl.
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In a small saucepan, combine onions, sugar, vinegar, salt, and water; bring to a boil over high heat.
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Simmer for 5 minutes, ensuring sugar and salt are dissolved.
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Pour the hot marinade over the beets and allow them to cool to room temperature.
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Cover and refrigerate for several hours or overnight before serving; store refrigerated for up to two weeks, optionally dividing into jars.