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!
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.