Pink Onions Pickled in Beet Juice

4.98 from 40 votes

Learn how to make Pink Onions Pickled in Beet Juice. Similar to Middle Eastern Pickled Turnips, but even easier!

Prep Time15

Cook Time10

Total Time25

Course: Appetizers, Side Dish, Snacks

Cuisine: Assyrian, Middle Eastern

Servings: servings

Calories: 5kcal

Peel and slice the onions into thick rings using a sharp knife or a mandoline. Next, 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 15 minutes to seal before storing them.

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.
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.