Easy Pickled Beets And Red Onions Food

EASY PICKLED BEETS AND RED ONIONS

Steps:

• First, roast your beets. Preheat the oven to 400ºF. Trim and wash your beets, coat lightly with a little olive oil, then wrap each one in foil. Place on a baking sheet, and roast in the oven for about forty-five minutes. Beets are done when a knife easily pierces the skin.
• While the beets are roasting, prepare the brine. In a medium saucepan, add the apple cider vinegar, water, coconut sugar, and sliced garlic cloves. Heat over medium-high heat, stirring until sugar dissolves. Bring to a boil, then reduce the heat and simmer for about five minutes. Stir in the thyme, rosemary, and onion powder. Allow the brine to cool before adding to the beets.
• Peel the beets when cool enough to handle. If you're opposed to purple fingers, wear gloves, but the beet juice does wash off. Next, cut the beets in quarters, then slice into 1/4-inch thick pieces.
• Place the sliced beets in a quart-sized canning jar, then pour the cooled brine over the beets. Cover the jar with a lid, then place in the refrigerator. Allow the beets to pickle for a week before eating them so that they have time to develop their flavor. You can store the beets in the fridge for at least a month.
• Slice the onion in half, remove the outer peel, then cut into half moons about 1/8-inch thick.
• Combine the apple cider vinegar, red wine vinegar, coconut sugar, and salt in a medium sauce pan. Cook over medium high heat until the mixture boils, whisking until the sugar and salt are dissolved. Then, whisk in the allspice and red pepper flakes.
• Finally, add the sliced onion to the sauce pan and stir to combine well. Allow to cool to room temperature then carefully pour into a quart-sized canning jar. (The jar won't be full.)
• Onions are ready to eat the next day, but the flavor intensifies the longer you wait to eat them. Keep in the refrigerator for up to a month.

SIMPLE, EASY PICKLED BEETS

Steps:

• Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
• Slice onion and combine with the beets in a glass or non-reactive bowl.
• In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
• Stir to dissolve the sugar and heat just to a boil.
• Pour the hot juice over the beets and onions, stir and let cool.
• When cool, cover and refrigerate. They taste best when they have sat for 24 hours.

PICKLED BEETS

Steps:

• Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
• Preheat oven to 400 degrees F.
• In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

ROASTED-BEET AND PICKLED-RED-ONION SALAD

Steps:

• Heat oven to 350 degrees. Place the red beets in a roasting pan and the white beets in another roasting pan. Drizzle each pan of beets with 2 tablespoons olive oil; season with salt and pepper. Cover pans with foil; roast about 1 1/2 hours, until beets are just tender when poked with a fork. Remove from oven; set aside until cool enough to handle.
• Meanwhile, combine the sliced red onions and vinegar in a small bowl, and let stand until the onions soften, about 30 minutes.
• Gently rub off beet skins. Cut larger beets in half; transfer to a serving bowl. Using a slotted spoon, lift onions out of vinegar; arrange over beets. Whisk horseradish into vinegar remaining in bowl. Whisk in the remaining 1/4 cup olive oil.
• Pour the vinaigrette over the beets and onions. Season to taste with salt and pepper; toss to combine, and serve.

PICKLED EGGS, BEETS AND ONIONS

Steps:

• Place the eggs, sliced onions, and beets in a large jar. Set aside.
• In a saucepan, combine the remaining ingredients and slowly boil for 10 minutes. Let cool.
• Pour the cooled vinegar solution over the eggs, onions and beets. If the juice does not cover them, add additional water/vinegar (1:1) to cover. Refrigerate.
• Can be eaten in 24-hours, but are better after a couple of days. Store in fridge.