Pickled Beets And Onion Recipe

Ingredients

4 golden beets (about 12 ounces total), scrubbed 

1 1/2 cups apple-cider vinegar 

2/3 cup sugar 

1/4 teaspoon celery seed 

1/4 teaspoon whole black peppercorns 

1/4 teaspoon whole coriander seeds 

1/8 teaspoon ground turmeric 

Kosher salt 

1 medium yellow onion, halved and thinly sliced (1 cup) 

Preparation

Preheat oven to 400 degrees. Wrap beets in parchment-lined foil and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Using a paper towel, rub off skins. Cut beets into 1-inch wedges.

Combine vinegar, 1/4 cup water, sugar, celery seed, peppercorns, coriander, turmeric, and 1 tablespoon salt in a medium saucepan. Bring to a boil. Add beets and onion; return to a simmer, then transfer to a clean jar and let cool to room temperature. Seal and refrigerate at least 1 day and up to 2 months.