Quick Pickled Onions & Beets

2-3 beets, peeled and cubed
4-6 medium to large onions, sliced
32 black peppercorns
red wine vinegar
white vinegar

4 pint jars

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.

My thoughts:

I admit I made these just for the color, but they are also very tasty. The onions stay a little crisp and are pickle-y and slightly sweet. I made it with half red wine/half white vinegar but you could make it all with one vinegar or another if you prefer, I just did half and half because my bottle of red wine vinegar was running low, but it worked very well. They would be great served along side some steak, on a burger or even on a salad.


  1. 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.

  2. I 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.

  3. i’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

  4. Wow, 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!

  5. I was just looking for a recipe for this! Thanks! (Sorry about ruinging pie for you…)