April 10, 2007

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.