Pickled Golden Beets and Onions

Golden Pickled Beets and Onion is a deliciously sweet, sour, and earthy side dish that is a joy to prepare because golden beets are cleaner to work with than their red counterpart, but the flavor is very similar.

*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

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   {PRINT THIS 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 …

• Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca 
• Freeze Cherries from Pies and Plots
• Freeze Herbs from Rhubarb and Honey 
• Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings 
• Make Pesto Cubes from The Not So Cheesy Kitchen 
• Make and Freeze Rosemary Butter from Momma’s Meals 
• Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It 
• Oven Dry Cherries from The Redhead Baker 

Sip sunny cocktails and smoothies

• Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips 
• Green Tea and Chocolate Saketini from Ninja Baking 
• Sangria from Confessions of a Culinary Diva 

Scoop up special salsas and sauces

• Classic Freezer Tomato Sauce from Noshing With The Nolands 
• Peach Salsa from The Texan New Yorker
• Pico de Gallo from Bobbi’s Kozy Kitchen 
• Spicy Apple – Carrot Chutney from What Smells So Good? 
• Spring Conserve from Hezzi-D’s Books and Cooks 

Jump into jellies, jams and preserves

• Apricot Habanero Jam from Food Lust People Love 
• Corn Cob Jelly from Daily Dish Recipes 
• Hot Pepper Jelly from A Kitchen Hoor’s Adventures 
• No Pectin Apricot Jam from Curious Cuisiniere 
• Peach Preserves from Delaware Girl Eats 
• Pineapple Mango Moscato Jam from Seduction in the Kitchen 
• Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious 
• Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking 
• Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
• Spicy Red Pepper Jam from The Wimpy Vegetarian

Pucker up for pickles

• Bread and Butter Pickles from That Skinny Chick Can Bake 
• Pickled Beets and Onions from Kudos Kitchen by Renée 
• Pickled Cherries from Jane’s Adventures in Dinner 
• Pickled Green Tomatoes from Culinary Adventures with Camilla 
• Refrigerator Pickled Jalapeños with Herbs from Magnolia Days 
• Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen 
• Refrigerator Pickles from Webicurean 
• Sweet Pickled Cauliflower from Because I Like Chocolate 

Slurp and spoon soup and a side dish

• Easy Garden Fresh Tomato Basil Soup from Neighborfood 
• Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen 
•  

• Freeze ’em For Later Peach Berry Hand Pies from eating in instead
• Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
• Lemon and Blackberry Meringue Cakes from Happy Baking Days
• Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
• Vegan Strawberry Ice Cream from Killer Bunnies, Inc

Thank you so much for visiting me here today in my Kudos Kitchen!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

Until we eat again,