Pickled Pink - Pickled Beetroot and Red Onion

I was originally going to put the recipe for this at the end of another recipe, as it is an accompaniment, rather than a meal. But it has turned out so versatile that I’ve used it in so many dishes since then, so I thought I would give it it’s own post, which makes it my easier to just link here for the future. I call this pickled pink – a really simple combination of pickled beetroot and red onion. I was going to add radishes to the mix too, but completely forgot when I came around to making it. I am going to add radishes next time.

It only takes about 10 minutes to make, but then a few hours to cool so factor that in for when you want to eat it. It should last a good few weeks in the fridge.

 

Pickled Beetroot and Red Onion.
1 red onion, sliced into thin half moons
3 medium beetroot, sliced into matchsticks
2/3 cup apple cider vinegar
1/3 cup balsamic vinegar
1/3 cup water
3 tbsp honey
1 tsp sea salt
5 allspice berries
½ tsp peppercorns
½ tsp caraway seeds

 

Slice the onion and beetroot as directed and layer slices in the jar(s) you wish to store it in.

Place the vinegars, water, honey and salt in a small pot and bring to a gentle boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes then take off the heat.

Add the allspice berries, pepper corns and caraway seeds to the vinegar mix. Stir to mix through.

Pour the vinegar over the top of the veges. Leave on the bench top to come to room temperature.

Store in the fridge