I love pickled everything and I love making pickles, but the lazy person in me loves quick pickling the best. ‘Quick pickling’ just means you don’t have to heat the pickling liquid at all, so everything is a little easier and faster. Also if you think like, 2 seconds ahead, this entire project can be done in the jar or container you plan on storing the onions in. Add these to your salads, tacos, sandwiches, etc to add a vibrant, acidic punch.
The beet is only here for color, not flavor, so stand down beet alarmists. If you still don’t want to use it, swap in a red onion for a little color. For a lighter shade of pink, just leave the beet in until everything reaches the shade you want and take it out. I typically leave it in forever and let everything get super aggressively pink.
You’re welcome to substitute any vinegar you want. I like the mild flavor of rice vinegar used in the recipe below, but you could use cider vinegar, red/white wine vinegar or even plain distilled.
You can also add herbs or whole spices if you like. Star anise, tarragon or cilantro would be welcome additions.
Ingredients
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- Whisk vinegar, sugar, salt and water together until all of the salt and sugar has dissolved (if you have a jar or container in mind, just pour everything in there, close and shake).
- Add onions and beet to the jar. Let it sit at room temperature for 1 hour, then transfer to the fridge.
The onions are ready to eat after one hour at room temperature and will keep for 2-3 weeks in the fridge (probably longer, but they may start to break down a bit).
If you want a lighter pink hue, just take the beet out once you've reached your desired shade of pink - keep an eye on it because it happens pretty fast.
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