Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, September 8, 2020

Quick Pickled Beets and Onions


I know pickled beets don’t exactly sound like something that’s going to make you want to crank up the music and dance alone in your kitchen, but they may just surprise you. 

I love having them around for a last-minute side dish, a snack, or for jazzing up a salad.  And with a quick pickle, they can be ready to go in about an hour…and will last for several weeks in the fridge.

Peel and slice four medium beets.  Boil or steam until fork tender then drain and rinse with cold water. Next, slice and quarter a peeled sweet onion.

In a large bowl, combine a cup of cider or white vinegar with a cup of water, a quarter cup of sugar, and a tablespoon of salt. Stir until the sugar and salt dissolve completely, then add the beets and onions and refrigerate. You could also transfer to a large jar, but either way, make sure the beets and onions are completely submerged in the vinegar.

If you want to get more of a zip, try adding a large pinch of chili flakes, some grated ginger, or fresh dill to the mixture.

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