Pink Onions Pickled in Beet Juice
Learn how to make Pink Onions Pickled in Beet Juice. Similar to Middle Eastern Pickled Turnips, but even easier!
Servings: 32 servings
- 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
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.
- 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.
Serving: 1serving | Calories: 5kcal | Carbohydrates: 1g | Protein: 0g | Cholesterol: 0mg | Sodium: 667mg | Fiber: 1g | Sugar: 1g