Beets have a natural sweetness to them that makes them perfect for pickling, becoming sweet and sour. It’s the perfect salad topper, relish for meat, or if you like tart stuff as much as I do, you’ll just snack on this all by itself. I used Chioggia beets, which have such pretty patterns, but feel free to use any beets you like. The cumin scent knocks this one out of the park for me, giving just a touch of complexity, but the process is uber easy.
Cumin Scented Pickled Beets
- 4 beets (about 1 1/4 lbs), cooked and peeled
- 1 onion, thinly sliced
- 3/4 cup water
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1 tablespoon white cumin seeds
- 1/2 rounded teaspoon kosher salt
Instructions
1. Slice beets 1/8″ thick (use mandoline) and layer with onion in a heatproof container with a lid.
2. Bring water, cider vinegar, sugar, cumin seeds, and salt to a simmer and cook for 15 minutes. Strain and pour over beets and onions. Cover and rest on the cool on the counter for 1 hour. Refrigerate overnight.
I love the bright color!
It looks great, and I haven’t found that many recipes with beets but it is a bit time consuming?? Do you have any other suggestions for something that is a little less time consuming…. I know perhaps asking too much. I agree it is a simple recipe but I am not much on something that take me two days to be able to enjoy. Looks great and hopefully someone will make it for me one day but I am too lazy for this one!
Adirec, dude, you are pretty lazy, or maybe just more impatient? Try one of these recipes:
Asian Pear and Beet Salad
Bacon, Beets, and Brussels Sprouts