Ingredients:
2-3 beets, peeled and cubed
4-6 medium to large onions, sliced
32 black peppercorns
red wine vinegar
white vinegar
4 pint jars
Directions:
Place 8 peppercorns in each jar. Fill the jar with sliced onions, leaving about 1/2 inch on the top. Add about 4-5 cubes of beets. Over a sink or a bowl, fill the jar about 1/2 way with red wine vinegar and then the rest of the way with white vinegar. Seal and refrigerate 1-3 days before serving.
2-3 beets, peeled and cubed
4-6 medium to large onions, sliced
32 black peppercorns
red wine vinegar
white vinegar
4 pint jars
Directions:
Place 8 peppercorns in each jar. Fill the jar with sliced onions, leaving about 1/2 inch on the top. Add about 4-5 cubes of beets. Over a sink or a bowl, fill the jar about 1/2 way with red wine vinegar and then the rest of the way with white vinegar. Seal and refrigerate 1-3 days before serving.
That is so gorgeous! I love pickles of all kinds. Sometimes I make a red cabbage pickle just to capture that cool red color you have going with the beets.
ReplyDeleteI love this recipe too, RacheL! I make pickled beets for my dad all the time, but with lots of sugar. I like the idea of onion sweetness instead.
ReplyDeletei'm glad you posted this because i've been thinking of pickleing/preserving things for a while, and this seems like a very do-able way to begin exploring the world of canning
ReplyDeleteWow, I totally love this blog. It’s so clean, professional looking, and I love the recipes to be found here! You totally have a new reader!
ReplyDeleteThanks!
ReplyDeleteI was just looking for a recipe for this! Thanks! (Sorry about ruinging pie for you...)
ReplyDelete