Canned Spicy Ginger Pickled Beets

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

Canned Spicy Ginger Pickled Beets

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Ingredients for Canned Spicy Ginger Pickled Beets

Ingredients for Canned Spicy Ginger Pickled Beets

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.

Why This Canned Spicy Ginger Pickled Beets Works

During the first simmer, the whole beets cook gently in water, so they soften all the way through without falling apart. Leaving a bit of stem and root on keeps the color from bleeding out into the pot, so the slices stay a deep, strong red later. Once they cool, the skins slip off easily and the beets can be cut into even rounds that hold their shape in the jars.

In the saucepan, the vinegar, water, sugar, and salt heat up and turn into a hot, salty-sweet brine. As the ginger, red pepper flakes, garlic, onion, and whole spices sit in that hot liquid, their taste spreads through the brine. By the time it is poured over the beets, the liquid is already strongly seasoned.

After the jars are sealed and processed, the heat drives the brine into the beet slices. Over the next couple of weeks, the vinegar and sugar soak deeper and deeper into the beets. The slices stay firm but tender, and the ginger, spice, and heat from the pepper flakes end up all the way through each piece, not just on the outside.

Canned Spicy Ginger Pickled Beets 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.

Mistakes To Avoid

Boiling the beets too long makes them mushy before they even hit the jars. Once they sit in hot vinegar for weeks, those already-soft slices turn mealy and fall apart when lifted with a fork instead of holding a firm bite.

Skipping proper cooling before peeling and slicing leads to uneven pieces. Hot beets are harder to handle, so some slices end up thick and some thin; the thin ones get overly sharp and soft in the brine while the thick ones stay a bit hard in the center.

Letting the vinegar mixture simmer for a long time after the sugar dissolves drives off too much liquid. The brine turns overly strong and slightly syrupy, and there may not be enough to fully cover the beets, leaving the top pieces dry and dull in color.

Packing the jars loosely so the beets float around creates big gaps where the hot liquid doesn’t reach evenly. Those pockets can stay cooler during the water-bath step, which risks weak seals and unevenly seasoned, pale slices.

Equipment Used:

Large pot, Large saucepan, Sterilized jars with lids, Boiling water bath, Knife, Cutting board

Ingredients

  1. 4 lbs fresh beets
  2. 2 cups white vinegar
  3. 1 cup water
  4. 1 cup granulated sugar
  5. 2 tablespoons kosher salt
  6. 1 tablespoon ground ginger
  7. 1 teaspoon red pepper flakes
  8. 4 garlic cloves, sliced
  9. 1 cinnamon stick
  10. 4 whole cloves
  11. 2 star anise
  12. 1 medium onion, thinly sliced

Step-by-step Instructions

  1. 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. 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. 3. Once cooked, drain the beets and allow them to cool before peeling off the skins and slicing into 1/4-inch rounds.
  4. 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. 5. Add the garlic slices, cinnamon stick, cloves, star anise, and onion to the liquid and simmer for 5 minutes.
  6. 6. Pack the beet slices into sterilized jars, leaving about 1/2 inch of headspace.
  7. 7. Pour the hot pickling liquid over the beets, ensuring they are fully submerged and removing any air bubbles.
  8. 8. Seal the jars with lids and process in a boiling water bath for 10 minutes to ensure a proper seal.
  9. 9. Let the jars cool completely before storing them in a cool, dark place for at least two weeks to develop flavor.

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.

Serving Ideas for Canned Spicy Ginger Pickled Beets

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.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.