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Pickled Beets and Onions Recipe


Pickled Beets and Onions

Pickled Beets and Onions

© Lebhard-Friedman Books, used with permission.
This easy recipe for pickled beets and onions is from "Culinary Institute of America: Vegetables" (Lebhar-Friedman Books, 2007). Beets and the pickling technique are wildly popular with Eastern Europeans. Since this recipe isn't processed using the hot- or cold-pack method, it is meant to be eaten within a few weeks of making it.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Marinate preferably overnight: 12 hours

Total Time: 12 hours, 40 minutes

Yield: 4 servings Pickled Beets & Onion


  • 16 baby beets, tops trimmed
  • 2 medium red onions, julienned
  • 2 tablespoons sugar
  • 1/3 cup white vinegar
  • 2 teaspoons salt
  • 2/3 cup water


  1. To make the beets: Bring a large pot of salted water to a rolling boil. Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well. When cool enough to handle, slip off skin. Place beets in a nonreactive bowl and set aside.

  2. To make the marinade: In a small saucepan, combine onions, sugar, vinegar, salt and 2/3 cup water and bring to a boil over high heat. Simmer 5 minutes.

  3. Pour hot marinade over beets, and cool to room temperature. Cover the beets well and refrigerate for several hours or overnight before serving.
Source: "Culinary Institute of America: Vegetables" (Lebhar-Friedman Books, 2007)
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