Name: Quick Pickled Beets & Onions
Prep time: 15 minutes
Cook time: 1 hour
Yield: 8 to 10 servings
Ingredients: 6 medium beets; 3 Tbsp. olive oil; 1 large red onion, roughly cut into 8 pieces; 2 large shallots, thinly sliced; 2 cups apple cider vinegar; 2 cups water; 1 cup granulated sugar; 1 Tbsp. seasoning of choice:

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Quick Pickled Beets & Onions

Recipe by Shantelle Stephens

Healthy Cooking

This is an easy and quick pickle for beet and onion lovers alike.

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Serves 8 to 10 servings

Prep Time 15 minutes

Cooking Time 1 hour

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Ingredients

6 medium beets 3 Tbsp. olive oil 1 large red onion, roughly cut into 8 pieces 2 large shallots, thinly sliced 2 cups apple cider vinegar 2 cups water 1 cup granulated sugar

1 Tbsp. Mayan Sea Salt

1 Tbsp. seasoning of choice:

Mt. Hood Toasted Onion Rub

Capitol Hill Seasoning

Tarragon Shallot Citrus Seasoning

Directions

Step 1 Preheat oven to 450 degrees. In a large baking dish, toss well-scrubbed beets and onion pieces with oil. Cover tightly with foil.

Step 2 Bake until fork tender, about 50 min. Remove from oven and allow beets to cool, leaving foil on top.

Step 3 Peel beets and cut into 1/4-inch rounds. Pack beets, roasted onion pieces and shallot slices into four pint jars, leaving about 1/2 inch of headspace at the top of each jar.

Step 4 Combine vinegar, water, sugar, salt, and seasoning in a medium saucepan. Bring to a simmer and stir to dissolve the sugar and salt.

Step 5 Pour the hot liquid into packed jars, covering the beet mixture and making sure to get seasoning into each jar. Seal and let cool to room temperature before chilling.

Step 6 Refrigerate for at least 24 hours before serving. Keep refrigerated and enjoy within 3 months.