Canned Spicy Ginger Pickled Beets

🕒 Prep: 30 min
🔥 Cook: 10 min
🍽 Serves: 8

If you're a fan of bold flavors and have a love for beets, this Canned Spicy Ginger Pickled Beets recipe is right up your alley. The spicy kick combined with the earthiness of beets makes for a delightful addition to any pantry. Plus, it's a great way to preserve the bounty of beets from your garden or farmers' market.

Why You'll Love This Recipe

  • Perfect balance of spicy, sweet, and tangy flavors.
  • Great for preserving seasonal beets to enjoy year-round.
  • Simple canning process for beginners and seasoned cooks alike.

Ingredients

4 lbs fresh beets
2 cups white vinegar
1 cup water
1 cup granulated sugar
2 tablespoons kosher salt
1 tablespoon ground ginger
1 teaspoon red pepper flakes
4 garlic cloves, sliced
1 cinnamon stick
4 whole cloves
2 star anise
1 medium onion, thinly sliced

Step-by-step Instructions

Start by giving those fresh beets a good scrub to remove any dirt. Trim the greens, leaving about an inch of the stem and root intact. This helps them keep their vibrant color while cooking. Place them in a large pot, cover with water, and bring it to a boil. Once boiling, reduce the heat and let them simmer for 30-40 minutes until tender.

While the beets cool, prepare your pickling liquid. In a large saucepan, combine the white vinegar, water, sugar, kosher salt, ground ginger, and red pepper flakes. Heat this mixture until it reaches a boil, stirring to ensure the sugar dissolves completely. Then, add the garlic, cinnamon, cloves, star anise, and onion slices. Let it all simmer together for about 5 minutes to meld the flavors.

Once the beets are cool enough to handle, peel off the skins. They should come off easily with a little rubbing. Slice the beets into 1/4-inch rounds and start packing them into sterilized jars, leaving about 1/2 inch of headspace.

Pour the hot pickling liquid over the beets, ensuring they are entirely submerged and gently tap the jars to remove any air bubbles. Seal the jars with lids and process them in a boiling water bath for 10 minutes to ensure a proper seal.

Allow the jars to cool completely on the counter before storing them in a cool, dark place. Give them at least two weeks to develop flavor before digging in.

Tips & Tricks

  • Wear gloves when handling beets to avoid staining your hands.
  • Use a mandoline slicer for even beet slices.
  • Check the seals of your jars after cooling to ensure proper preservation.

Serving Suggestions

These pickled beets are fantastic served alongside a cheese platter or added to salads for an extra zing. They also pair beautifully with roasted meats or as a tangy topping for sandwiches and burgers.

Frequently Asked Questions

Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar can add a slightly different flavor profile but works well as a substitute.
How long do these pickled beets last?
If sealed properly, they can last up to a year stored in a cool, dark place.
What if I don't have star anise?
You can omit it or substitute with a small pinch of fennel seeds for a similar flavor.

Ingredients Explained

Beets are the star of the show, providing their unique sweet, earthy flavor. We keep the stems and roots intact while cooking to prevent them from bleeding too much color. White vinegar acts as the sour base for the pickling liquid, helping preserve the beets while providing that classic tang. Water is used to balance the intensity of the vinegar. Granulated sugar adds sweetness to counter the acidity. Kosher salt enhances overall flavor without overpowering it.

Ground ginger introduces a warm, spicy note that complements the beets beautifully. Red pepper flakes give a subtle heat that makes these pickles stand out. Garlic cloves add aromatic depth, while the cinnamon stick, cloves, and star anise bring a complex spice profile. Finally, onion slices add a mild sweetness and texture.

Simplified Instructions

1. Start by thoroughly washing the beets and trimming off the greens. Leave about 1 inch of the stem and the root intact to prevent bleeding.
2. Place the beets in a large pot, cover with water, and bring to a boil. Reduce heat, cover, and simmer until tender, about 30-40 minutes.
3. Once cooked, drain the beets and allow them to cool before peeling off the skins and slicing into 1/4-inch rounds.
4. In a separate large saucepan, combine the vinegar, water, sugar, salt, ginger, and red pepper flakes. Bring to a boil, stirring until the sugar fully dissolves.
5. Add the garlic slices, cinnamon stick, cloves, star anise, and onion to the liquid and simmer for 5 minutes.
6. Pack the beet slices into sterilized jars, leaving about 1/2 inch of headspace.
7. Pour the hot pickling liquid over the beets, ensuring they are fully submerged and removing any air bubbles.
8. Seal the jars with lids and process in a boiling water bath for 10 minutes to ensure a proper seal.
9. Let the jars cool completely before storing them in a cool, dark place for at least two weeks to develop flavor.

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