Reviews
Add Rating & Review
Back to Ginger Pickled Beets
All Reviews for Ginger Pickled Beets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Ginger Pickled Beets
Recipe Summary
Yield: Makes 1 quart
Ingredients
Ingredient Checklist
5 or 6 medium red beets (about 1 1/2 pounds without greens), tails and about 1 inch of stems left intact
1/2 cup thinly sliced, peeled fresh ginger (about 1 1/2 ounces)
1 1/2 cups rice wine vinegar
1/4 cup plus 1 tablespoon sugar
1 teaspoon coarse salt
Cook's Notes
Golden beetswork as nicely as red ones. Leavingbeet tails and an inch or so of thestems intact helps minimize the loss ofcolor (as well as flavor and nutrients) during cooking. Trim and peel the beets after they’ve been boiled; the skins will come off easily. Transfer to an airtight container, and refrigerate up to 1 month.
Gallery
Ginger Pickled Beets
Recipe Summary
Yield: Makes 1 quart
Gallery
Ginger Pickled Beets
Ginger Pickled Beets
Ginger Pickled Beets
Recipe Summary
Yield: Makes 1 quart
Recipe Summary
Yield: Makes 1 quart
Yield: Makes 1 quart
Makes 1 quart
Ingredients
Ingredients
- 5 or 6 medium red beets (about 1 1/2 pounds without greens), tails and about 1 inch of stems left intact
- 1/2 cup thinly sliced, peeled fresh ginger (about 1 1/2 ounces)
- 1 1/2 cups rice wine vinegar
- 1/4 cup plus 1 tablespoon sugar
- 1 teaspoon coarse salt
Directions
Prepare an ice-water bath; set aside. Cover beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer beets until tender when pierced with the tip of a knife, about 30 minutes. Transfer beets with a slotted spoon to ice-water bath. Discard cooking liquid. Trim beets and rub off skins with paper towels, or peel beets with a paring knife. Cut beets into very thin rounds; transfer to a large bowl.
Bring ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until sugar is dissolved. Pour liquid over beets; stir. Let stand until completely cool, at least 1 hour.
Cook's Notes
Golden beetswork as nicely as red ones. Leavingbeet tails and an inch or so of thestems intact helps minimize the loss ofcolor (as well as flavor and nutrients) during cooking. Trim and peel the beets after they’ve been boiled; the skins will come off easily. Transfer to an airtight container, and refrigerate up to 1 month.
Cook’s Notes
Golden beetswork as nicely as red ones. Leavingbeet tails and an inch or so of thestems intact helps minimize the loss ofcolor (as well as flavor and nutrients) during cooking. Trim and peel the beets after they’ve been boiled; the skins will come off easily. Transfer to an airtight container, and refrigerate up to 1 month.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Ginger Pickled Beets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Ginger Pickled Beets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
