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Pickled Golden Beets and Onions

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Pickled Golden Beets and Onions Recipe

I’ve only recently jumped onto the beet bandwagon. In the past, I stayed as far away from them as I could because, for me, I always thought they tasted a little too much like dirt for my liking. Fortunately, with age comes wisdom, and now I consider them to have an “earthy” taste that, only in my mid 50’s (there, I said it. LOL), I can truly appreciate and enjoy!

Since “Saving Summer” is the theme for this weeks #SundaySupper it seemed only fitting to me that I try and preserve my new-favorite vegetable…beets, with this recipe for Pickled Golden Beets and Onions.

I chose to use the golden beet variety over the red beet variety for this recipe because they’re cleaner to work with they and won’t stain your hands and cutting boards with all that lovely ruby colored juice. Plus I thought they’d be a nice contrast with the red onions, and luckily my grocery store sells both varieties. However, if you prefer the red beets over the golden, by all means, use the red…I’ll never know 😉

Pickled Golden Beets and Onions Recipe

Yield:  2 quarts      Prep Time: 10 hours (including refrigeration time)    Cook Time: 15 minutes

4 large golden beets, peeled and sliced thin
3 teaspoons salt, divided
2 medium red onions, sliced thin
1/2 cup apple cider vinegar (I use Bragg, organic raw)
4 tablespoons granulated sugar
½ teaspoon ground allspice
1/4 cup honey

-Bring a large pot of water with 2 teaspoons salt to a rolling boil. Add in the sliced beets and reduce the heat and simmer the beet until tender (approximately 10 minutes).
-Drain the water and add the beets into a large non-reactive bowl. Set aside.
-In a medium sauce pan over medium heat, simmer the sliced onions, apple cider vinegar, sugar, allspice and honey (approximately 5 minutes).
-Stir in the remaining 1 teaspoon of salt.
-Pour the hot onion and apple cider mixture over the beets in the large bowl. Stir well to combine.
-Allow the mixture to cool to room temperature and once cooled, cover the bowl with plastic wrap.
-Refrigerate at least 8 hours.
-Spoon the beets and onion into jars and refrigerate until ready to serve.
-Enjoy their sweet and earthy flavor 🙂


A special shout out and thank you goes to Tara of Noshing with the Nolands and Stacy of Food, Lust, People, Love for co-hosting this very special #SundaySupper week of saving summer. If you’re looking for more recipes and ideas for canning, preserving, freezing and Saving Summer in general, the #SundaySupper group has got you covered. Just click on the links below for everything you’d possibly need to save your summer for as long as possible.

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Sunday Supper Movement

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement?
It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Until we eat again,


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Jual Kacamata

Monday 8th of September 2014

Hmm.. nyammi.. this is very nice food :-)

jual kacamata

Courtney @ Neighborfood

Saturday 16th of August 2014

I've never been a huge beet fan either, but I'm coming around. Dishes like this definitely help!

Bobbi Burleson

Friday 15th of August 2014

Look at those gorgeous beets! I bet they taste amazing :)