Easy Homemade Beetroot Pickled Onions

by David

Pickles! The perfect ingredients for spicing up your salads, sandwiches and tacos. Heck, you can even enjoy them as they are. Or better yet, have them on a cheese platter. These sweet and acidic beetroot pickles are great for those who like fresh pickles that aren’t preserved for too long.

They have a beautiful colour once they are ready and you don’t have to spend too much time making them. If you have a thing for beetroot, then you’re in for a wonderful treat.

Let’s make them!


  • 20-30 small red onions
  • 3-4 chunks of beetroots for colour and flavour
  • 1/2 cup of apple cider vinegar or regular vinegar
  • peppercorns and garlic (optional)
  • kosher salt to taste
  • 1 cup boiling water

Photography by Sonika


  1. Peel and wash 20-30 small red onion shallots and keep them aside.
  2. Place 3-4 chunks of beetroot in boiling water and then add to saucepan.
  3. Pour half a cup of vinegar and some salt.
  4. Add in the onions, garlic and peppercorns.
  5. Pour the combo in an airtight jar.
  6. Let it cool and then refrigerate overnight or for about 2 days.
  7. Enjoy!

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