Edible Berkshires

Quick Pickled Beets and Onions

Photo by Mathew LaBombard

This is such an easy and delicious way to enjoy beets. Of course, you can buy pickled beets at the store, but they’re so easy to make with ingredients that you probably already have on hand that there’s no sense in spending money for the jarred version. I love to serve these with toasted bread, grainy mustard, garden carrots and cured olives. On a cool, crisp day, there’s nothing better than enjoying these by a fire with a nice glass of wine (and maybe do it while wearing sweatpants!).

2 cups beets, peeled and sliced into ¼-inch-thick rounds
1 onion, sliced into ¼-inch-thick rounds
3 garlic cloves, peeled and smashed
2 bay leaves
1 tablespoon fresh tarragon, chopped, plus more leaves for garnish
¼ teaspoon red pepper flakes
2 cups water
½ cup distilled white vinegar
½ cup apple cider vinegar
2 tablespoons agave nectar (if you can’t find agave you can use sugar or honey)

  1. Bring a large pot of water to a boil and add the beet rounds. Lower the heat and simmer uncovered for 20 minutes or until the beets are just barely fork tender.
  2. Remove the beets from the water and allow to cool.
  3. Once the beets have cooled, slice the rounds into ¾-inch-thick strips.
  4. In a large glass bowl, combine the beet strips, onion rounds, garlic cloves, bay leaves, chopped tarragon and red pepper flakes. Set aside.
  5. In a medium saucepan, combine the water, distilled white vinegar, apple cider vinegar, and agave. Bring the mixture to a boil and then remove from heat.
  6. While liquid is still hot, pour it over the beet and onion mixture. Cover the bowl with plastic wrap and allow to sit for at least 25 minutes.
  7. Serve these in a bowl and sprinkle with fresh tarragon leaves.

The pickles will stay good for 2 weeks in a sealed container in the refrigerator, or you can serve immediately.