Pickled Golden Beets and Onions

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,


  1. I am a huge fan of beets, Reneé, so I'll be making these soon. The good part is that the husband is still in the hate-beet camp so I won't even have to share.

  2. Oh my gosh! What an incredible idea! Out of the bests, I love the golden ones.

  3. I could LIVE off beets. They are my absolute favorite vegetable. Sadly, my little backyard garden is never very successful at growing them. I will be planting more in hope of having enough for pickling!

  4. Just looking at your title had my mouth watering. I love beets and would adore this recipe!!

  5. My mom used to pickle beets…and I loved them! Your golden beets and red onions are a gorgeous color combination…and I could do major damage to a jar of these!!!

  6. I am loving these colors on this! Of they look so tempting!!!

  7. I LOVE pickled beets, I definitely want to try this sometime.

  8. Nice to know another new to the beets fan club lady =) Good tip about choosing golden over the red ones. Love your combo of flavors – I'm a longtime Bragg sauce fan =)

  9. I love beets, but I have never seen them in such pretty, sunshiny colours! Just lovely!

  10. What a gorgeous jar! Need to can some beets from the garden this year too

  11. I love pickled beets! Yours look soooo good!

  12. Your golden beets are so pretty! We tried growing traditional beets for the first time this year, but next year I think we will add some golden ones to the mix.

  13. Look at those gorgeous beets! I bet they taste amazing 🙂

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

  15. Hmm.. nyammi.. this is very nice food 🙂

    jual kacamata

  16. Pingback: Raw Raspberry-Vanilla Chia Jam | Raspberry Jam Recipe | Shockingly Delicious

  17. Pingback: How to make Apricot Jam without Pectin • Curious Cuisiniere

Leave a Comment

Your email address will not be published. Required fields are marked *


By submitting this comment you agree to share your name, email address, website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *