Tangy Pickled Beets and Onions

Tangy Pickled Beets and Onions


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Add a little color to your plate with this sharp Indian side dish. Serve it with your best curry and spice it up with whatever you want! The longer the pickle, the greater the flavor.

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Time needed

30 min preparation

Serving Size / Yield

2 servings


  • 2 sweet onions, shredded
  • 1 raw beet, shredded
  • 1 T. salt
  • 1/4 C. white vinegar
  • 1 tsp. honey
  • Cilantro, chopped

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Shred or chop your beet and onions with a mandolin or very sharp knife. Toss together and salt. Let stand for 20 minutes. Squeeze them by hand to release juice. Add beet and onions to a bowl with honey, salt, vinegar, and cilantro. Can be served immediately or after pickling in the refrigerator for 1 day.

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