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.
About 2 C red wine vinegar
1 small beet, peeled and roughly chopped
2 red onions, thinly sliced
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.)
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