Print

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

Ingredients

  • 2 sweet onions medium shredded on a mandoline
  • 1 beet small shredded on a mandoline
  • 2 tablespoons kosher salt
  • 1/4 cup white vinegar
  • 1 teaspoon honey
  • 1 teaspoon kosher salt (halve if using regular salt)
  • handful cilantro of chopped

Instructions

  1. 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.
  2. The pickles are best after pickling for at least a day, and they will keep in the fridge for a very long time.