Ah, pickles…. Some of my absolute favorite things in life. I have always loved the pungent briny quality of pickled things and from what I have gathered in many taste experiments, most foods benefit from a good soak in the salty depths. Beets, cucumbers, asparagus, okra, hot peppers, the list goes on and on.
The method I chose to employ here is known as “quick pickling” or making refrigerator pickles. This involves preparing your vegetables, assembling them in your jar, making a brine and pouring it over your veg. Then you simply refrigerate for 24 hours, or longer if you prefer, and then enjoying a bright salty snap!
And, this is a great way to make something different and exciting when you have a tonnn of beets or green beans for example from a summer CSA!
Pickled Red Onions and Beets
- 1/2 large red onion, thinly sliced
- 4-5 small to medium beets, quartered
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 tablespoon whole black peppercorns
- 1 bay leaf
- 2 cloves garlic, smashed
- 1 teaspoon fennel seeds
- fresh cracked black pepper, to taste
In a saucepot, combine the vinegar, water, salt, sugar, peppercorns, bay leaf, garlic cloves, fennel seeds and black pepper and bring to a boil. As soon as the sugar and salt have dissolved, kill the heat.
Meanwhile, fill the bottom of a wide mouthed quart sized jar with the thinly sliced red onions. Place the quartered beets on top of the onions and then pour the boiling pickling liquid over the top of everything. Put the lid on the jar and stash in the fridge. The pickles will be ready to eat in 24 hours or you can wait for longer, they only get better with time!
In addition, you could switch up the spices and seasonings such as swapping the fennel seeds for caraway seeds or adding in some mustard seeds perhaps. The brine is pretty customizable. These beets and onions will be delicious just about any way that you eat them, as a snack, on a salad, cold pasta salad, etc. Enjoy!