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Beet and Onion Pickle Recipe

Bright magenta beet and onion pickles are quick to make and are a delicious condiment with Indian food.
Course Condiments & Pickles
Cuisine American, Indian
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 8 minutes
Pickling Time 1 day
Total Time 1 day 8 minutes
Servings 4 servings
Calories 70kcal

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

  • Toss the 2 sweet onions and 1 beet with 2 tablespoons kosher salt 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 ¼ cup white vinegar, 1 teaspoon honey, 1 teaspoon kosher salt and a handful cilantro.
    2 sweet onions, 1 beet, 2 tablespoons kosher salt, ¼ cup white vinegar, 1 teaspoon honey, 1 teaspoon kosher salt, handful cilantro
  • The pickles are best after pickling for at least a day, and they will keep in the fridge for a very long time.

Nutrition

Calories: 70kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 4099mg | Potassium: 266mg | Fiber: 2g | Sugar: 11g | Vitamin A: 8IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 1mg