If you've never pickled a thing in your life, let this Pickled Pink Onions recipe be your first! Pink Onions Pickled in Beet Juice are not only delicious, but they are also so very to prepare! You can add these delicious pickled onions to your favorite sandwich, hamburger, or mix them in with your favorite salad.
Why This Recipe Works
I love onions and I assume you do too or you wouldn't be reading this, am I right? Although my go to onions recipe is my Marinated Sumac Onions, I created this recipe a while back when I had some onions and beets left over after making pickled turnips.
I didn't know what to do with the leftover ingredients so I decided to toss the sliced onions and a few slices of beets in the last of the pickling juice. I was delighted by how delicious they were and decided they deserved to be featured in their own blog post.
This recipes is extremely easy! If you can slice onions and beets and layer them in a jar, you can make Pickled Pink Onions!
Pink onions can be served in a variety of ways and will add a gorgeous pop of color to any spread.
What Goes into This Recipe
How to make this recipe
This recipe makes two ½ quart jars of Pink Onions and maybe a little extra depending on the size of the onion. I recommend having another 8 oz jar to be safe.
1. Peel and slice the onions into thick rings, then peel the garlic cloves and slice them in half. Next, peel and slice the beet.
2. To make the pickling solution, add vinegar, water, sugar, and salt to a saucepan. Stir until the salt dissolves. Bring the solution to a boil, then remove from heat.
3. In another pot (or a water bath canner) sterilize two ½ quart-sized canning jars in boiling water for ten minutes.
4. Once the jars have been sterilized, layer the onions, beets, and garlic in the jars.
If you want to add some spice, add ½ a jalapeño or Serrano pepper in each jar.
5. Pour the pickling solution over the onions and beets, making sure they are fully submerged. Leave a ¼" headspace from the top of the jar.
6. Screw on the lids and store in the refrigerator for a few days before serving them.
7. To store in the pantry, fully submerge the filled jars in water and boil/process for 10 minutes to seal before storing them.
Note: Any extra onions or beets can be added to an 8-ounce canning jar and pickled in the remaining pickling solution. I would open this bottle first to determine when the pink onions are ready to eat.
Spices Used in Pickled Pink Onions
I love the flavor of Pickled Pink Onions without adding a bunch of extra spices to the pickling solution. However, don't let me stop you from getting creative.😉
Here are some spices that you might want to consider. Add the ones that appeal to you!
- Fresh ginger
- Cinnamon
- Whole cloves
- Peppercorn
- Bay leaves
- Cardamom pods
Pink onions are not only delicious but have a variety of uses. As mentioned already, I like to add them to sandwiches, burgers, and salads. However, there are so many other ways you can use them!
Pink onions can be added to a Charcuterie Board, or to embellish a plate of hummus. Or add them to gourmet pizza a shawarma sandwich, or serve over a platter of Biryani.
This recipe starts with yellow onions that are pickled with sliced beets. The sliced beets naturally bleed, but release their beautiful color even more as soon as the pickling solution is poured over them.
The sliced yellow onions quickly soak up the pink beet dye and as a result go from white to pink and eventually red.
- Pickled Pink Onions should be stored in the refrigerator and consumed within three months or less.
- For longer storage, the sealed pink onions jars should be processed in boiling water for 10 minutes, then stored in a dark, cool pantry.
- Serve pink onions with kabobs, in sandwiches, or on the side as a condiment.
Related Recipes
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Pink Onions Pickled in Beet Juice
Equipment
- Two ½ quart jars, plus an 8 ounce jar
Ingredients
- 1 large yellow onion (or a few smaller ones)
- 6 cloves garlic
- 1 medium beet
- ¾ cup cider vinegar
- ¾ cup white vinegar
- 1½ cups water
- 2 teaspoon white sugar
- 3 tablespoon sea salt
Instructions
- Peel and slice the onions into ¼" rings, then peel the garlic cloves and slice them in half. Next, peel and slice the beet.
- To make the pickling solution, add vinegar, water, sugar, and salt to a saucepan. Stir until the salt dissolves. Bringing the solution to a boil, then remove from heat.
- In another pot (or a water bath canner) sterilize two ½ quart-sized canning jars in boiling water for ten minutes.
- Once the jars have been sterilized, layer the onions, beets, and garlic into the jars.
- Pour the pickling solution over the onions and beets, making sure they are fully submerged. Leave a ¼" headspace from the top of the jar.
- Screw the lids onto the jars and store in the refrigerator for a few days before serving them.
- To store in the pantry, fully submerge the filled jars in water and boil/process for 10 minutes to seal before storing them.
Notes
- Pickled Pink Onions should be stored in the refrigerator and consumed within three months or less.
- For longer storage, the sealed pink onions jars should be processed in boiling water for 10 minutes, then stored in a dark, cool pantry.
- Serve pink onions with kabobs, in sandwiches, or on the side as a condiment.
Cynthia Donahey says
You can use canned beet juice. Less work, less mess.
a nice punch is beet juice and cream soda. proportions vary. This was used by southern plantation owners who had access to a northerly vegetable, that came from Europe. They valued beet sugar over cane.
Cynthia Donahey says
I knew this woman in my youth whose husband, one Wilbur Siebert wrote about The Underground Railroad. His last book showed maps of the routes, which are present day state routes. He got a lot of material after the war including material about trade and transport of temperate zone vegetables. Beets were shredded and dried. Those who settled north of the Ohio River did not believe in slavery and their only market was their rich southern relatives. I have some dried blueberries. I am going to add them to vinegar and maple syrup and add to sliced onions. You can do the same to raw or cooked violets. You can just shred raw beets.