Gingered Beet Pickles

By • July 15, 2011 • 31 Comments

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Author Notes: When I was visiting my mother in Florida, she whipped up a batch of these gingered beet pickles every couple of days, and served them with sandwiches at lunch, and on burger night. They come from Matt Lee and Ted Lee's latest book The Lee Bros. Simple Fresh Southern.Amanda Hesser

Makes 1 quart

  • One 2-inch piece fresh ginger, peeled and sliced into 1/8-inch thick disks
  • 1 cup distilled white vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 1/4 pounds beets, peeled and very thinly sliced (using a mandoline, if you have one)
  1. Pour 1 cup water into a medium saucepan over medium-high heat, and add the ginger, vinegar, salt, and sugar. When the brine simmers, add the beets, and when it returns to a simmer, continue to cook for 4 minutes. Remove the pan from the heat, cover loosely, and let cool to room temperature. Transfer to a quart-size glass container with a lid, and seal tightly. Chill further in the refrigerator for 1 hour or until ready to serve. The pickles will keep in the refrigerator for about 2 weeks.
Jump to Comments (31)

Tags: grilling, pickling, Summer

Comments (31) Questions (2)

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11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made a gingered beet pickle that was similar to this, using white wine vinegar (much less harsh than distilled white) and golden beets. They're spectacularly beautiful, and so, so tasty. I roasted the beets first. I'll have to make a batch this way. The ginger sort of recedes but remains delicately perceptible. ;o)

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over 1 year ago Tomina

Can you process these to store for mid-winter?

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11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'm sure you can. I'd process in two pint jars for 15 minutes once the water comes to a boil. ;o)

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over 1 year ago dymnyno

I am a big fan of pickled beets of all sorts. The picture shows the beets in a weck container. Was it sealed with a canning method or did you use the jar because it looks good? (the rubber sealer on weck jars is useless unless processed)

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over 1 year ago dymnyno

I just read the rest of the comments and answers to questions about this recipe from 3 years ago and I think all my questions were answered.

Will

over 1 year ago William Widmaier

This is a quick pickle method, not a canning process. The weck jars are used because they're pretty! Also, pickled beets are one of my favorite pickles. Especially with hard boiled eggs and corned beef.

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over 1 year ago mbj913

just cooked and can already tell they will be great.

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almost 2 years ago Butternut

Any tips/tricks for peeling raw beets? Have only ever peeled them after roasting, when the skins slip right off. Any advice would be much appreciated!

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almost 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I like using a serrated peeler for beets because it doesn't cut very deep -- otherwise you can lose a fair amount of beet.

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about 2 years ago bunditoast

sardine ochazuke?

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about 2 years ago gingerroot

I've been making WinnieAb's recipe, with slight variation depending on what I have on hand: http://www.food52.com/recipes...
It is delicious on its own, but I love the contrasting punch of flavor that these gingered beet pickles add.

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over 2 years ago gingerroot

These are delicious. One favorite pairing is to serve these with sardine ochazuke.

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh that sounds divine! "Beet pickles" and "sardines" in the same sentence, no less, makes my mouth start to water!! ;o)

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over 2 years ago gingerroot

Hi AJ! It is so good -- just adding the comment today made me want to have it tonight for dinner. It's also not a far cry from the typical pickled veggies that might accompany a traditional meal of ochazuke.

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almost 3 years ago Tammy @speckleofdirt

I love everything about beets. Even as a young girl I would ask for the can...it wasn't until my farmer's market days as a new mom, that I discovered the beauty of a fresh one. Thanks for sharing!

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about 3 years ago Spork

delicious and easy....just watch out for the ginger slices!

Crackl

about 3 years ago fo

i want to make some just to line them up on the shelf and look at them, how beautiful!

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I made a batch of these last night with golden beets. They are about the prettiest thing I have ever seen! I may have eaten a few while still warm ....

Crackl

about 3 years ago fo

so hard not to, i agree!

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over 3 years ago kerry f.

Do you know if I could use raw apple cidar vinegar instead?

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Should work just fine.

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over 3 years ago MyGardenersTable

I just made these with the last spring beets I pulled today. Wonderfully crisp and tasty. One little remark: when I handle raw beets a lot, like here slicing them with a mandoline, I always wear disposable gloves. There are so many situations where I cannot avoid getting my hands really dirty in the garden, so in the kitchen I do everything to make sure you cannot tell from my hands the next day what I have been cooking... - The beet greens toughened in the summer heat so I don't have any to try the other recipe right now but I definitely will in the fall.

Epietzsch

over 3 years ago borntobeworn

I made this last night and took them to work to share. They were a huge hit! Since it made 2 jars, I gave one to a friend to share with her family (since it says they will only last 2 weeks in the fridge). I generally don't like pickled beets that you find on salad bars because of the texture and taste but these are awesome! My guy doesn't usually like beets so we'll see if he's a convert :) He never used to like beet greens either and he loved those!

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over 3 years ago zabiene

do we have to cook the beets or do we use them raw?

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over 3 years ago zabiene

ok it's a stupid question :-)
cook for 4 minutes and afterwards the pickle will tender the beets?

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Not a stupid question! The 4 minutes plus pickling will cook the beets enough. They should be a little crisp. But make sure you slice them thinly. If they're thicker than 1/8-inch, you might want to simmer for 5 or 6 minutes.

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over 3 years ago innoabrd

I love beets...don't cook them enough they're one of two foods (the other being avocado) my wife generally can't stand. Pickles, however, I can hoard for myself!

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over 3 years ago thirschfeld

I will be making these, I like to pickle beets with lovage too, and then I do the classic as well. Looks like this Winter will have three kinds of beets in store for us.

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almost 3 years ago Droplet

I love lovage,too. For pickled things my grandmother used to use a plant that is a very close relative to the lovage, but is slightly different. The leaves are slightly larger (shaped exactly the same) and the stems are thicker (still shaped the same and still have that hollow structure). My grandmother did not speak english so I have been trying to figure out what the name of that plant might be. Any clue?

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almost 2 years ago Sashinka

Could that be Sorrel?

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

To die for. Simply to die for. I don't usually buy or cook beets in the summer (as I typically eat them all winter), but I'm making an exception for these. I adore pickles of all kinds, and these sound positively divine. ;o)