These spiced pickled beets and onions are one of those recipes that quietly steal the show, with bold, balanced flavors that only get better as they sit. Earthy beets, sweet pearl onions, and a fragrant maple-ginger brine come together in a way that feels both timeless and a little unexpected.
This is a recipe I’ve made many times and quietly perfected over the years, and it’s all about layered, balanced flavor. Tender boiled beets and sweet pearl onions are pickled in a fragrant brine of apple cider vinegar, maple syrup, fresh ginger, and star anise, creating something that’s tangy, gently sweet, and warmly spiced all at once. The earthy beets soak up the brine beautifully, while the onions stay slightly crisp, giving every bite contrast and depth. It’s the same flavor combination I use in my gingered pickled baby beets , because it just works.
The brine is where the magic happens. Apple cider vinegar brings brightness without being too sharp, maple syrup smooths out the edges with mellow sweetness, and slices of fresh ginger add a subtle heat that builds softly rather than hits all at once. Whole black peppercorns and a touch of salt round everything out, while star anise lends a quiet, aromatic note that ties the whole jar together. Once everything has had time to mingle, the result is deeply flavorful, beautifully balanced, and the kind of pickle that feels thoughtful enough for a cheese board but easy enough to keep in the fridge all week.
Serving ideas
You can enjoy pickled beets and onions straight from the jar if the mood strikes, but they’re also incredibly versatile. Here are a few easy, flavorful ways to serve them:
- Salads: Slice the beets and add the onions to a pumpkin spinach salad , or toss them into your go-to salad for a tangy twist. A little feta on top is especially lovely.
- Sandwiches: Layer sliced beets and onions onto a crusty sandwich with goat cheese and arugula, or add them to a burger for a bright, punchy contrast.
- Charcuterie: Tuck them onto a charcuterie board with a few toothpicks for easy grabbing — they tend to disappear fast.
- Fish: Finely chop the pickled beets and onions and serve them as a topping or side for a flaky piece of fish, like my baked salmon .
How soon can I eat pickled beets?
Let the jarred pickled beets and onions sit in your cupboard for 2 weeks before consuming. This will allow them to pickle nicely before you crack into the jar.
How to store pickled beets
If unopened, you can keep them in the pantry. Once they’re opened, move them into the fridge.
How long do pickled beets last?
They will last sealed and unopened in the pantry for 12+ months. Once opened, they will last in the fridge for 1-3 months.
Pickled Beets and Onions
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Ingredients
- ▢ 10 pearl onions
- ▢ 3 lb small beets
- ▢ 1 ½ cups apple cider vinegar
- ▢ ¾ cup maple syrup
- ▢ ¾ cup water
- ▢ 1 teaspoon black peppercorns
- ▢ 1 teaspoon salt
- ▢ 6 whole star anise
- ▢ 6 2-inch slices of ginger
Instructions
- Sterilize jars by placing the washed jars on a baking sheet, then placing them in a cold oven, and then turning the oven to 350 degrees Fahrenheit. Leave the jars in the oven for 10 minutes at full heat, and then open the oven door and let them cool.
- Bring a medium-sized pot of water to a boil, then add the pearl onion. Boil them for 5 minutes, then use a slotted spoon to remove them – reserve the water. When the onions are cool enough to touch, remove the skins. 10 pearl onions
- Add beets to the onion water and cook until they are soft when pricked with a fork, about 20-30 minutes. 3 lb small beets
- While the beets are boiling, add the vinegar, maple syrup, water, peppercorns, salt, star anise, and ginger slices to a small pot and bring it to a boil. Cover the pot and boil hard for 3 minutes. Keep the brine hot until you’re ready to use it. 1 ½ cups apple cider vinegar, ¾ cup maple syrup, ¾ cup water, 1 teaspoon black peppercorns, 1 teaspoon salt, 6 whole star anise, 6 2-inch slices of ginger
- Drain the beets and set them aside until they’re cool enough to handle. Peel the skin from beets, cut off the top and bottom, and quarter them.
- Fill the hot sterilized jars with the beets and onions, packing them in tightly. Divide the ginger and star anise evenly between the two jars. Pour the hot vinegar liquid into the jars until it covers the beets and is within ¼-inch from the top of the jar.
- Seal jar and allow to sit for 2 weeks in your pantry.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Pickled Beets and Onions
Ingredients
- 10 pearl onions
- 3 lb small beets
- 1 ½ cups apple cider vinegar
- ¾ cup maple syrup
- ¾ cup water
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 6 whole star anise
- 6 2-inch slices of ginger
Instructions
- Sterilize jars by placing the washed jars on a baking sheet, then placing them in a cold oven, and then turning the oven to 350 degrees Fahrenheit. Leave the jars in the oven for 10 minutes at full heat, and then open the oven door and let them cool.
- Bring a medium-sized pot of water to a boil, then add the pearl onion. Boil them for 5 minutes, then use a slotted spoon to remove them - reserve the water. When the onions are cool enough to touch, remove the skins. 10 pearl onions
- Add beets to the onion water and cook until they are soft when pricked with a fork, about 20-30 minutes. 3 lb small beets
- While the beets are boiling, add the vinegar, maple syrup, water, peppercorns, salt, star anise, and ginger slices to a small pot and bring it to a boil. Cover the pot and boil hard for 3 minutes. Keep the brine hot until you’re ready to use it. 1 ½ cups apple cider vinegar, ¾ cup maple syrup, ¾ cup water, 1 teaspoon black peppercorns, 1 teaspoon salt, 6 whole star anise, 6 2-inch slices of ginger
- Drain the beets and set them aside until they’re cool enough to handle. Peel the skin from beets, cut off the top and bottom, and quarter them.
- Fill the hot sterilized jars with the beets and onions, packing them in tightly. Divide the ginger and star anise evenly between the two jars. Pour the hot vinegar liquid into the jars until it covers the beets and is within ¼-inch from the top of the jar.
- Seal jar and allow to sit for 2 weeks in your pantry.
