Roasted Beet & Onion Quick Pickles
Ingredients
- 2 Tbsp.Olive oil
- —Roasted beets (enough to fill ~2½ jars)
- —Roasted red onion pieces (about 5 to 6 pieces)
- 1 largeShallot, thinly sliced
- 1⅓ cupsApple cider vinegar
- 1 cupWater
- ⅔ cupGranulated sugar
Directions
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1
Heat the oven to 450°F.
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2
In a large baking dish, toss well-scrubbed beets and a large red onion (cut into pieces) with the olive oil. Cover tightly with foil and roast until fork-tender, about 50 minutes.
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3
Let the beets cool with the foil on, then peel and slice into ¼-inch rounds.
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4
Pack the beets, roasted onion pieces, and shallot slices into pint jars, leaving about ½ inch of headspace.
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5
In a medium saucepan, combine the vinegar, water, sugar, Mayan Sea Salt, and Toasted Onion Meat & Veg Rub. Bring to a simmer, stirring until the sugar dissolves.
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6
Pour the hot brine over the vegetables in the jars. Let cool to room temperature, seal, and refrigerate. Best after 24 hours.
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7
Serving idea: lovely with roasted or grilled meats, on a cheese plate, or tossed into a green salad. The brine also makes a striking pour for salad dressings or savory cocktails.
