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Home ► Recipes ► American

Beet and Onion Pickle Recipe

Updated: 06.07.22 | Marc Matsumoto | 17 Comments

4.34 from 3 votes
Bright magenta beet and onion pickles are quick to make and are a delicious condiment with Indian food.
Recipe

One of my favorite Indian take-out places in New York makes a vibrant magenta onion and beet pickle they include with every order. It's a bit unexpected, but aside from being a visual contrast from the earthy tones of Indian food, it provides a sweet and tangy flavor contrast that's marvelous with a fiery Vindaloo.

I actually contemplated ordering a container of just the pickles to keep around for other uses, but then it occurred to me that I probably had all the ingredients I'd need to make them myself. The process is utterly simple and if you're in a hurry, you'll have pickles you can serve in under an hour.

I deliberately made these rather neutral in flavor (i.e. no spices) so they would work with all kinds of food. Try them with Indian food, or put them in a banh mi, heck, try brighten up your next platter of charcuterie with these tasty pickles.

📖 Recipe

Beet and Onion Pickle Recipe

4.34 from 3 votes
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Ingredients 

  • 2 sweet onions medium shredded on a mandoline
  • 1 beet small shredded on a mandoline
  • 2 tablespoons kosher salt
  • ¼ cup white vinegar
  • 1 teaspoon honey
  • 1 teaspoon kosher salt (halve if using regular salt)
  • handful cilantro of chopped

Instructions

  • Salt the onions and beets and let them stand at room temperature for at least 20 minutes. Squeeze as much liquid as you can out of both the beets and onions, then add them to a bowl along with the vinegar, honey, salt and cilantro.
  • The pickles are best after pickling for at least a day, and they will keep in the fridge for a very long time.
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Comments

    4.34 from 3 votes (3 ratings without comment)

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    Recipe Rating




  1. Marc Matsumoto says

    March 21, 2015 at 12:07 am

    Hi JudyK, I start with raw beet.

    Reply
  2. JudyK says

    March 20, 2015 at 5:26 pm

    Do you start with a raw beet? Or is it already pickled before you mandolin it?

    Reply
  3. Marc Matsumoto says

    February 01, 2014 at 8:17 am

    Nope, these are quick pickles. To make fermented pickles you typically just salt vegetables and the fermentation process creates the sour taste.

    Reply
    • Anna says

      August 24, 2022 at 12:52 am

      So you don't leave them out of the fridge for the waiting day? That was what I was asking myself. Let it wait in the fridge or outside

      Reply
      • Marc Matsumoto says

        August 25, 2022 at 11:50 pm

        Hi Anna, this should have enough salt and vinegar to keep them from going off, but I'd still recommend refrigerating them to be on the safe side.

        Reply
  4. Anna says

    January 31, 2014 at 9:59 pm

    Is this fermented pickled beets and onion?

    Reply
  5. Marc Matsumoto says

    September 03, 2011 at 12:23 am

    It's pickled, so not quite raw, but there's no cooking involved.

    Reply
  6. Sasha says

    September 02, 2011 at 3:24 pm

    Is the beet cooked or raw?

    Reply
  7. Smitathaker808 says

    August 04, 2011 at 1:29 am

    always wondered how it was made thanks a lot it is yummy

    Reply
  8. Marisa says

    November 08, 2010 at 3:01 pm

    This looks great - got to love that brilliant colour!

    Reply
  9. Marilia says

    September 22, 2010 at 1:12 pm

    ps...just voted for you in the FB challenge! 🙂

    Reply
  10. Marilia says

    September 22, 2010 at 1:08 pm

    Oh, yum!

    Reply
  11. Heather says

    September 17, 2010 at 5:26 pm

    Oh, lovely! Have you tried adding a bit of mustard seed to this pickle? I find it complements beet and onion quite well (I just eat my beet and onion pickle with sausages and bread).

    Reply
  12. Scott at Realepicurean says

    September 17, 2010 at 4:35 pm

    A good pickle has so many uses away from curries...As suggested by Joan below. This one looks super.

    Reply
  13. mei says

    September 16, 2010 at 6:29 am

    love how the beet 'stains' everything such a beautiful shade of fuschia. reminds me of the Zuni pickle.

    Reply
  14. joannova says

    September 15, 2010 at 9:06 pm

    I recently developed a taste for pickled vegetables as a side dish or garnish to spicy or fatty meals. Such a nice balance...and they're generally a colorful addition to the plate. Very nice, Marc.

    Reply
  15. Xiaolu @ 6 Bittersweets says

    September 15, 2010 at 12:36 pm

    Love the colors and it looks very refreshing!

    Reply
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