Pickled Beets and Onions
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
2 750
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Calories
211 kcal
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Cuisine
North American
Pickled Beets and Onions
Description
Pickled Beets and Onions offers a method for preserving small beets and pearl onions in a flavorful, spiced vinegar brine. Pearl onions are briefly boiled to loosen skins, then peeled, and the beetroot is cooked in the same water until tender. The hot brine, composed of apple cider vinegar, maple syrup, black peppercorns, salt, star anise, and ginger slices, gently cooks for a few minutes to release aromatics. Filling sterilized jars with the peeled, quartered beets and onions, then pouring in the hot brine creates a balanced mix of sweetness and acidity with subtle warmth from spices.
The pickled vegetables develop a tender yet firm texture, suitable for addition to salads, sandwiches, or as a tangy side. The star anise and ginger provide aromatic complexity that contrasts the natural earthiness of the beets.
Ingredients
- 10 pearl onions
- 3 lb beet small
- 1 ½ cups apple cider vinegar
- ¾ cup maple syrup
- ¾ cup water
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 6 whole star anise
- 6 inch ginger sliced
Instructions
- Sterilize jars by placing the washed jars into a cold oven and then turning the oven to 350 degrees Fahrenheit. Leave the jars in the oven for 10 minutes at full heat and then open the oven door and let them cool.
- Bring a medium-sized pot of water to a boil and add the pearl onion. Boil them for 5 minutes then use a slotted spoon to remove them - reserve the water. When the onions are cool enough to touch, remove the skins.
- Add beets to the onion water and cook until they are soft when pricked with a fork, about 20-30 minutes.
- While the beets are boiling, add the vinegar, maple syrup, water, peppercorns, salt, star anise, and ginger slices to a small pot and bring it to a boil. Cover the pot and boil hard for 3 minutes. Keep the brine hot until you're ready to use it.
- Drain the beets and set them aside until they're cool enough to handle. Peel the skin from beets, cut off the top and bottom, and quarter them.
- Fill the hot sterilized jars with the beets and onions, packing them in tightly. Divide the ginger and star anise evenly between the two jars. Pour the hot vinegar liquid into the jars until it covers the beets and is within ¼-inch from the top of the jar.
- Seal jar and allow to sit for 2 weeks in your pantry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2750
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1 jar | |
| Calories | 211kcal | 11% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 1320mg | 55% |
| Potassium | 1007mg | 21% |
| Fiber | 12g | 48% |
| Sugar | 37g | 74% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 25mg | 28% |
| Calcium | 102mg | 10% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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