Not so long ago, all beets were dark red, but these days there are more interesting colors available, including lighter pink beets and yellow ones.
I found some pretty pink beets at the store and decided they'd make attractive pickles. And unlike the darker beets, the lighter-colored ones and the yellow ones won't stain everything they touch.
You can buy beets specifically for this recipe, but it's also a great use for leftover beets (as long as you don't butter them - butter in pickles isn't great). I bought a few bunches and used some hot at dinner and pickled the rest.
I always put onions in my pickled beets, because I love pickled onions. And when you pickle them with beets, they take on some of the color - in this case, they are a pale pink.
This recipe is meant to be refrigerated - these beets aren't designed for long-term storage. But that's fine. It's so simple you can make it whenever you like. The beets are done as soon as the liquid is chilled, but the I think the onions are best after they've rested at least overnight.
Pink Pickled Beets
1/4 medium onion
4 whole allspice berries
1 whole clove
2/3 cup water
1/3 cup white vinegar
1/4 teaspoon salt
2 tablespoons sugar
If you prefer smaller pieces, quarter the beets; otherwise leave them whole. Slice the beets and onion thinly and put them in a pint jar or similar container. Add the allspice berries and clove.
Combine the water, vinegar, salt, and sugar in a small saucepan. Bring to a boil. Pour the liquid over the beets and onions in the jar. Cover the jar and let it come to room temperature, then refrigerate.
You can use this as soon as it is chilled, but I like it best after a day or two.