A delightful twist on the classic pickled beets and onions, perfect for adding a tangy and sweet touch to your meals.
Peel and slice the beets into thin rounds.
Use a mandoline slicer for even and thin slices.
Slice the onion into thin rings.
Separate the onion rings for better pickling.
In a saucepan, combine water, vinegar, sugar, cinnamon stick, and cloves.
Stir the mixture until the sugar dissolves completely.
Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
Simmering helps infuse the spices into the liquid.
Place the beet slices and onion rings into a jar.
Layer the vegetables for even distribution.
Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged.
Use a spoon to press the vegetables down if needed.
Seal the jar and let it cool to room temperature before refrigerating for at least 12 hours.
For best results, let the jar sit for 24 hours before serving.
Serve the pickled beets and onions as a side dish or topping.
Garnish with fresh herbs like parsley for added flavor.
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