Bright magenta beet and onion pickles are quick to make and are a delicious condiment with Indian food.

2 sweet onions medium shredded on a mandoline

1 beet small shredded on a mandoline

2 tablespoonskosher salt

1/4 cupwhite vinegar

1 teaspoonhoney

1 teaspoonkosher salt (halve if using regular salt)

handful cilantro of chopped

Salt the onions and beets and let them stand at room temperature for at least 20 minutes. Squeeze as much liquid as you can out of both the beets and onions, then add them to a bowl along with the vinegar, honey, salt and cilantro.
The pickles are best after pickling for at least a day, and they will keep in the fridge for a very long time.