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Ginger Pickled Beets


5 or 6 medium golden beets, unpeeled and leave tails and at least 1 inch of stems intact
½ cup thinly sliced, peeled fresh ginger
1 ½ cups rice wine vinegar
¼ cup sugar
1 teaspoon coarse salt


  1. Prepare an ice-water bath and set aside. Cover beets with cold water by 2 inches in a large saucepan.
  2. Bring to a boil; reduce heat. Simmer beets until tender when pierced with the tip of a knife, about 30 minutes.
  3. Transfer beets with a slotted spoon to the prepared ice-water bath. Trim beets and rub off skins with paper towels, or peel beets with a paring knife.
  4. Cut beets into very thin rounds; transfer to a large bowl.
  5. In a medium saucepan, bring ginger, vinegar, sugar, and salt to a boil. Stir until sugar is dissolved.
  6. Pour liquid over beets; stir. Let stand until completely cool, at least 1 hour.
  7. Transfer to an airtight container, and refrigerate up to 1 month.