"Quick-Stained" Pickled Beets and Red Onions
רויטע בוריקעס·(royte burikes)
Afternoon Glass Case Snacks (New York Deli)
The secret to those neon-pink onions glowing in the deli case isn't food coloring—it's the natural science of the beetroot. In the old country, bubbes boiled beets whole in their skins to lock in that brilliant ruby juice. We're chasing that exact same magic, just a hell of a lot faster. By pouring a boiling, caraway-heavy brine over cold raw onions and vacuum-sealed cooked beets, the onions instantly lose their harsh bite while keeping their crunch. You get a hundred percent of that authentic, earthy, sweet-and-sour Old World flavor in exactly ten minutes of weeknight prep.
Ingredients
- cooked red beets1 lb
- red onion1 med
- apple cider vinegar1 cup
- water1 cup
- granulated sugar1/3 cup
- kosher salt1 tbsp
- caraway seeds1 tsp
- whole cloves4
- black peppercorns1/2 tsp
- garlic3 large cloves
- bay leaf1
Method
- 01
Alternately pack the beet slices and red onion rings into a clean one-quart glass jar.
Drop the smashed garlic cloves in between the layers as you build them.
- 02
Combine the vinegar, water, sugar, salt, caraway, cloves, peppercorns, and bay leaf in a small saucepan.
Bring the mixture to a rolling boil over medium-high heat, stirring for about three minutes until the sugar and salt are completely dissolved.
- 03
Carefully pour the boiling liquid directly into the jar over the beets and onions.
Ensure the vegetables are completely submerged in the hot brine to flash-cure the onions and immediately begin pulling the color from the beets.
- 04
Let the jar cool completely to room temperature on the counter before sealing with a lid and transferring to the refrigerator.
They are ready to eat in two hours, but the onions will achieve their ultimate neon-pink deli stain after twenty-four hours.
Notes
For a sharp, Passover-inspired variation, add a tablespoon of freshly grated horseradish root to the jar before pouring in the brine.
This creates a sinus-clearing bite that cuts perfectly through rich cuts of beef or fatty smoked fish.