Pickled Beets and Onions Recipe

Pickled beets
stu_spivack / Flickr / CC BY-SA 2.0
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4 servings
Ratings (67)

Beets and the pickling technique are wildly popular with Eastern Europeans. Since this recipe is quick-pickled and isn't processed using the hot- or cold-pack method, it is meant to be eaten within a few weeks of making it.

What You'll Need

  • For the Beets:
  • 16 baby beets (unpeeled, tops trimmed)
  • For the Marinade:
  • 2 medium red onions (julienned)
  • 2 tablespoons sugar
  • 1/3 cup white vinegar
  • 2 teaspoons salt
  • 2/3 cup water

How to Make It

Prepare the Beets

  1. Bring a large pot of salted water to a rolling boil. Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well.
  2. When cool enough to handle, slip off the skin. Place beets in a nonreactive bowl and set aside.

Make the Marinade

  1. In a small saucepan, combine onions, sugar, vinegar, salt, and 2/3 cup water and bring to a boil over high heat.
  2. Simmer 5 minutes.

Quick Pickle the Beets

  1. Pour hot marinade over beets, and cool to room temperature.
  1. Cover the beets well and refrigerate for several hours or overnight before serving.
  2. Store refrigerated for up to two weeks.
Nutritional Guidelines (per serving)
Calories 278
Total Fat 1 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 1,591 mg
Carbohydrates 62 g
Dietary Fiber 16 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)