deli cup full of very bright pickled red onions
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Bright Pickled Red Onions

deli cup full of very bright pickled red onions

Adding a beet to your pickling liquid makes these bright pickled red onions as bright as can be. Use them as garnish on appetizers and plated dishes, in sandwiches and salads, or just to snack on. Bonus: you’ll have pickled beets to snack on too!

Pancetta Jam Crostini with Mascarpone and pickled red onion
Pancetta Jam Crostini with Mascarpone and pickled red onion

To Beet or not to Beet?

I have a confession. I’m not a fan of beets. But, I kind of like them pickled and I can even enjoy a little borscht if enough acid is present. I used to say beets taste like dirt. Today I say, they’re sometimes a bit “earthy” for my taste. A punch of acid relieves some of that earthy heft.

Some batches of my pickled red onions were brighter than others in the past. I wanted them all to be as bright as can be since I typically use them for garnish and want a nice pop of color.

Enter the Beet

Acid makes red vegetables more red. It’s science. And the beet is the reddest bloodiest red vegetable there is. That may not be science, but it’s true.

I now have bright pickled red onions as bright as can be. Every time.

Brightest Pickled Red Onions text on top of cup full of them
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deli cup full of very bright pickled red onions

Bright Pickled Red Onions

  • Author: Jillian Fae
  • Prep Time: 3
  • Cook Time: 5
  • Total Time: 8 minutes
  • Yield: 1 Q
  • Category: Condiments
  • Method: Pickling

Description

Adding a beet to your pickling liquid makes these bright pickled red onions as bright as can be. Use them as garnish on appetizers and plated dishes, in sandwiches and salads, or just to snack on! Bonus: you’ll have pickled beets to snack on too.


Ingredients

About 2 C red wine vinegar

1 small beet, peeled and roughly chopped

Pinch salt

2 red onions, thinly sliced


Instructions

Bring the vinegar, beet, and salt to a boil and remove from heat.

Add the onions to the pot. If the vinegar does not cover the onions completely, add more to cover.

Cool to room temp then store in the fridge in an airtight container for up to 3 weeks.

Enjoy on everything (except maybe ice cream. That’d be weird.)


Notes

Some recipes use a bit of sugar to sweeten them up. I enjoy the tartness of these ones and the beet already lends a little extra sugar to the party.

Keywords: pickles, pickled onions, condiments

bright red pickled onions and three crostinis with mascarpone cheese, pancetta jam, and bright pickled red onions

Jillian believes her passion for cooking stems from the fact that she was born and raised in Southern California. The best climate conditions for growing the finest produce all year around and the diverse mix of cuisines have always been an inspiration to her. Her love and ability to make people happy by way of delicious food began at an early age and still grows today. She is the proud Chef and Owner of Jillian Fae Chef Services, a personal chef business specializing in private dinner parties, customized menus, and weekly meal preparation.

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