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    Home » Recipes » American

    Updated: Jun 7, 2022 by Marc · 17 Comments

    Beet and Onion Pickle Recipe

    Bright magenta beet and onion pickles are quick to make and are a delicious condiment with Indian food.
    Recipe Pin

    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

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    Units

    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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      Recipe Rating




    1. Xiaolu @ 6 Bittersweets says

      September 15, 2010 at 12:36 pm

      Love the colors and it looks very refreshing!

      Reply
    2. 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
    3. 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
    4. 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
    5. 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
    6. Marilia says

      September 22, 2010 at 1:08 pm

      Oh, yum!

      Reply
    7. Marilia says

      September 22, 2010 at 1:12 pm

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

      Reply
    8. Marisa says

      November 08, 2010 at 3:01 pm

      This looks great - got to love that brilliant colour!

      Reply
    9. Smitathaker808 says

      August 04, 2011 at 1:29 am

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

      Reply
    10. Sasha says

      September 02, 2011 at 3:24 pm

      Is the beet cooked or raw?

      Reply
    11. Marc Matsumoto says

      September 03, 2011 at 12:23 am

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

      Reply
    12. Anna says

      January 31, 2014 at 9:59 pm

      Is this fermented pickled beets and onion?

      Reply
    13. 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
    14. 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
    15. Marc Matsumoto says

      March 21, 2015 at 12:07 am

      Hi JudyK, I start with raw beet.

      Reply

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