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Ginger pickled beets are incredibly easy to make and taste amazing. Boiled beets are marinated in a ginger-spiced pickling brine which infuses the beets with the most incredible flavor. Make a large batch and store the extras in your pantry!
If you like pickled beets then you will LOVE these ginger pickled beets. The marinating brine is full of warm spices like cinnamon, anise, and peppercorns which gives the beets a wonderfully savory flavor. You'll love how these ginger beets manage to be both warm and winter-like from the ginger and cool and crisp like summer. If you can get your hands on tiny ‘baby' beets, you can use them whole. Otherwise, use quarter regular-sized beets.
Pickled beets vs. marinated beets
Pickling refers to preserving food in a salt brine or vinegar. The goal of pickling is to extend the shelf life of food. Marinating food is a way to infuse flavor into food by using spices and an acid such as vinegar or lemon juice.
In this ginger pickled beets recipe, we pickle the beets in vinegar and spices which both preserves the beets and infuses them with flavor.
How to make ginger pickle beets
Time needed: 40 minutes
It's surprisingly easy to make ginger pickled beets. Don't be intimidated by the canning process; it's actually very simple.
- Sterilize the jars
The first step is to sterilize the jars. The easiest way to do this is in the oven. Place the clean jars onto a baking sheet and put them into your cold oven. Turn your oven to 240 degrees Fahrenheit. When it comes to temperature, set a timer for 20 minutes. After 20 minutes, turn the heat off and open the door a crack so they can cool.
- Cook the beets
Once your jars are in the oven, cook the fresh beets. Cut off the tops and bottoms and quarter them. Then, put the beets into a steamer basket over a few inches of water in a pot. Steam the beets with the lid on the pot for 15-20 minutes, or until they are fork-tender. Once they're cool enough to handle, peel off the skin.
- Make the brine
To make the brine, add the ingredients to a pot and boil it for three minutes. Easy!
- Process the jars
It's time to can your ginger pickled beets! Pack the cooked beets into the sterilized jars, pour the pickling brine over the top, and seal the jars. Now fill a large pot halfway full with water and bring it to a boil. Carefully lower the jars into the pot, making sure there is a little space between each of them so they don't bump into each other. Add extra water if needed so that the jars are covered by 1 inch of water. Now cover the pot and boil for 10 minutes. Remove the jars from the water and let them cool to room temperature on your counter before storing them in your pantry.
Handy canning equipment
You really don't need any fancy equipment to can ginger-pickled beets. We've made them many times with only a pot and some canning jars. But here are a few gadgets that make it a little easier for you.
- Jar lifters – these are like tongs but are designed specifically for lifting jars out of water.
- Canning Pot Rack – this can be used to keep the jars off the bottom of the pot as there's a small risk of the jars breaking if they are directly against the surface of the pot. Another low-cost option that we often use is to put a tea towel on the bottom of the pot and set the jars on top of that.
- Canning Lids – ideally these should not be reused as the silicone seal degrades over time.
- Wide Mouth Mason Jars – we find that wide-mouthed jars work best with beets as you can easily get them in and out of the jars.
How to Use Pickled Beets
Ginger pickled beets are wonderful eaten straight out of the jar. We love using them in place of roasted beets in our crispy kale salad and our beet and goat cheese salad. Try slicing them and putting them on a sandwich. Or serve them alongside a rich meal to cleanse the palate. They also make a delicious addition to a charcuterie board!
How to Store Pickled Beets
Because these beets are canned in a boiling-water bath, they will last for a long time in your pantry. For the best results, store them somewhere cool and dark.
What Vinegar Should You Use for Pickled Beets?
We like to use apple cider vinegar as its flavor doesn't overwhelm the beets.
How Soon Can Pickled Beets Be Eaten?
While you can technically eat them right away, the flavor is best after 2 weeks.
How do I know the beets canned properly?
You'll want to make sure that the jars are sealed properly. To do this, first let them cool completely on your counter. Then make sure the raised button on top of the lid is concave. You can also test the lids by unscrewing the ring and then gently pulling on the lid – just don't pull so hard that you take the lid off! Just use a little pressure to make sure that it's held in place.
How long do ginger pickled beets last in the pantry?
Beets remain safe to eat for a very long time. However, for the best flavor, eat them within one year.
Once I open a jar, how long will it last in the fridge?
These ginger pickled beets are best if eaten within 1-2 months of opening a jar.
The ginger is a great addition. Will make them again!
- 20 baby beets
- 1 ½ cups apple cider vinegar
- 1 ½ cups water
- ½ cup sliced fresh ginger
- 2 cinnamon sticks (broken into pieces)
- 6 star anise
- 2 teaspoons black peppercorns
- To sterilize the jars, begin by washing them well. Once you have washed the jars place them on a baking sheet and put them in your oven. Turn your oven on to 240 degrees Fahrenheit and leave the jars in your oven for 20 minutes. Once the 20 minutes is up turn off the heat and open the oven door a crack so they can begin to cool slightly.
- While the jars are sterilizing, begin preparing the beets. Remove the stems from the beets and scrub them thoroughly. Place beets in a large pot, cover with cold water and bring the pot to a boil. Cook the beets until they are fork tender.20 baby beets
- While beets are cooking, mix remaining ingredients together in a medium-sized pot and bring the pot to a boil. Boil hard for 3 minutes then remove it from the heat and allow it to cool.1 ½ cups apple cider vinegar, 1 ½ cups water, ½ cup sliced fresh ginger, 2 cinnamon sticks, 6 star anise, 2 teaspoons black peppercorns
- Drain the beets and set them aside until they are cool enough to handle. Once they are cool remove the skin from the beets. It will easily peel off with your fingers. Cut the beets in half or leave whole if they are very small.
- Pack the beets into the sterilized jars with a piece of star anise and a few pieces of ginger. Pour the pickling liquid over beets. Leave a ¼″ space at the top of the jar. Seal lid and allow it to sit for at least 2 weeks.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.