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



Preheat oven to 450 degrees. In a large baking dish, toss well-scrubbed beets and onion pieces with oil. Cover tightly with foil. Bake until fork tender, about 50 min. Remove from oven and allow beets to cool, leaving foil on top. Peel beets and cut into ¼-inch rounds. Pack beets, roasted onion pieces and shallot slices into 4 pint jars, leaving about ½ inch headspace at the top of each jar. Combine vinegar, water, sugars, salt and seasoning in a medium saucepan and bring to a simmer, stirring to dissolve the sugars. Pour the hot liquid into packed jars, covering the beet mixture and making sure to get seasoning into each jar. Let cool to room temperature then seal and refrigerate for at least 24 hours before serving. Keep refrigerated and enjoy within 3 months.

Serving Suggestions

Enjoy as a topping or side with roasted or grilled meats. Serve with a cheese plate or toss with a green salad. The liquid makes a great flavor (and color!) addition to salad dressings or savory cocktails.


4 pint jars

Thanks To

Shantelle Stephens, Savory Spice—Platte St/Denver, CO

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Savory Spice Shop Ingredients
Sugar, Turbinado, Organic 12 floz bottle $8.10
Sea Salt, Mayan 2 oz bag $2.35
Mt. Hood Toasted Onion All-Purpose Rub 1 oz bag $2.70
Capitol Hill Seasoning 2 floz bottle $5.80
Tarragon Shallot Citrus Seasoning 1/2 oz bag $3.45
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