Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pickled Beets and Onion Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 7, 2017 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 15 mins Total Time: 1 day 1 hrs 10 mins Yield: Makes about 2 1/2 cups Use these sweet-and-sour pickles to make our Potato-and-Pickled-Beet Salad. They also make a delectable snack straight out of the fridge. Ingredients 4 golden beets (about 12 ounces total), scrubbed 1 ½ cups apple-cider vinegar ⅔ cup sugar ¼ teaspoon celery seed ¼ teaspoon whole black peppercorns ¼ teaspoon whole coriander seeds ⅛ teaspoon ground turmeric Kosher salt 1 medium yellow onion, halved and thinly sliced (1 cup) Directions 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. Rate it Print