Easy Pickled Onions and Beets Recipe

Pickling vegetables is a timeless tradition that not only preserves the produce but also enhances its flavor. In this article, we'll walk you through a simple and delicious recipe for pickling onions and beets. Perfect for adding a tangy twist to your meals, these pickled veggies are easy to make and can be stored for months.

Ingredients
Onion - 1.8 kg
Beets - 2 pcs
Clean, dry glass jar - 1 liter
Bay leaf
Dill seeds - 1 tsp for each jar
Salt (coarse) - 1.5 tsp for each jar
Vinegar (4%) - 70 ml for each jar
Cold water
Instructions
Step 1: Prepare the Vegetables
Start by rinsing the onions and beets under running water to remove any dirt. Peel the vegetables to ensure they are clean and ready for pickling.

Step 2: Sterilize the Jars
Use clean, dry glass jars to prevent contamination. Ensure they are completely dry before adding any ingredients.

Step 3: Pack the Jars
Slice the onions and beets to your desired thickness.
Place the sliced vegetables into the glass jars.

Add a bay leaf and dill seeds to each jar.
Step 4: Add Seasoning
For each jar, add 1.5 tsp of coarse salt.
Pour 70 ml of 4% vinegar into each jar.

Step 5: Add Water and Seal
Fill the jars with cold water, ensuring the vegetables are fully submerged.
Cover each jar with any suitable lid.
Shake and stir the contents to mix the ingredients well.
Step 6: Fermentation and Storage
Allow the jars to sit at room

temperature. You can start enjoying your pickled onions and beets after 3 days.
Store the jars in the refrigerator, where they can last for up to 2 months.

Pickling vegetables is a timeless tradition that not only preserves the produce but also enhances its flavor. In this article, we'll walk you through a simple and delicious recipe for pickling onions and beets. Perfect for adding a tangy twist to your meals, these pickled veggies are easy to make and can be stored for months.

Ingredients
Onion - 1.8 kg
Beets - 2 pcs
Clean, dry glass jar - 1 liter
Bay leaf
Dill seeds - 1 tsp for each jar
Salt (coarse) - 1.5 tsp for each jar
Vinegar (4%) - 70 ml for each jar
Cold water
Instructions
Step 1: Prepare the Vegetables
Start by rinsing the onions and beets under running water to remove any dirt. Peel the vegetables to ensure they are clean and ready for pickling.

Step 2: Sterilize the Jars
Use clean, dry glass jars to prevent contamination. Ensure they are completely dry before adding any ingredients.

Step 3: Pack the Jars
Slice the onions and beets to your desired thickness.
Place the sliced vegetables into the glass jars.
Add a bay leaf and dill seeds to each jar.
Step 4: Add Seasoning
For each jar, add 1.5 tsp of coarse salt.
Pour 70 ml of 4% vinegar into each jar.
Step 5: Add Water and Seal
Fill the jars with cold water, ensuring the vegetables are fully submerged.
Cover each jar with any suitable lid.
Shake and stir the contents to mix the ingredients well.
Step 6: Fermentation and Storage
Allow the jars to sit at room temperature. You can start enjoying your pickled onions and beets after 3 days.
Store the jars in the refrigerator, where they can last for up to 2 months.
Tips for Success
Make sure all jars and utensils are clean to prevent spoilage.
Follow the recipe precisely to ensure the longevity and safety of your pickled vegetables.
Store the pickles in a cool, dark place if not refrigerating immediately after the initial pickling period.