Pickled beets with fresh ginger A simple pickling recipe with astounding results!

Pickled beets with fresh ginger

Whenever I work on a recipe, my focus is always on coaxing as much flavor as possible out of the ingredients I’m cooking with… and these refrigerator pickles are literally bursting with flavor!

The beets are kept raw for maximum crunch

Here raw beets are sliced super-thin and pickled with fresh ginger, toasted coriander seeds and whole peppercorn. Because these pickles are not cooked in any way, the beets retain their crunchy texture – making them not only super-flavorful, but also incredibly refreshing to the palate.

Make a batch, then enjoy for weeks to come

It takes only minutes to assemble the pickles, and they’ll happily live in your refrigerator for several weeks. (It’s a joy to have them on hand at a moment’s notice!) They can liven up salads and sandwiches, and they make a delectable condiment. But they’re also delicious as a finger food or nibble. Whichever way you end up serving them, I know these colorful and flavorful pickles will thrill you.

Pickled beets with fresh ginger

Here are more delectable pickles

Pickled cauliflower with fresh turmeric and curry leaves

Pickled asparagus with pink peppercorn and mustard seeds

Pickled shallots with fresh thyme

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Pickled beets with fresh ginger

makes 1 1/2 cups (without the pickling juice)
active time: 20 min

  1. 1 lb (455 g) red, pink or golden beets (6 small)
  2. 1 oz (30 g) fresh ginger root
  3. 1 cup Champagne vinegar
  4. 1/2 cup spring water
  5. 1/2 cup organic sugar
  6. 1 tablespoon coriander seeds – toasted (see Viviane’s tip)
  7. 1 teaspoon whole black peppercorn
  8. 1 teaspoon sea salt
  1. 1-quart (32 oz) (95 cl) wide-mouth Mason or Weck jar

  1. Step 1: Peel the beets. Using a mandoline, slice the beets crosswise in paper-thin slices (1/16″). Place the beet slices in the Mason jar and set aside. Peel the ginger root. Again using the mandoline, slice the ginger in paper-thin slices (1/16″). Place in a small bowl and set aside.
  2. Step 2: Place the vinegar, water, sugar, coriander seeds, peppercorn, salt and sliced ginger in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat and fast-simmer for 1 minute. Remove from heat and pour the hot mixture over the beet slices. Push the beets down so that they’re submerged in the hot liquid, then set the jar aside to cool to room temperature. Once cooled, seal the jar and refrigerate for a minimum of 24 hours, up to 1 month. To serve, place the pickled beet slices into a sieve to drain, then place on paper towels to remove excess liquid.

Golden beets

Viviane’s tip
  1. Toasting the coriander seeds will intensify their flavor, so it’s a worthwhile step. Fortunately, it only takes a couple of minutes to do it!
  2. Heat a small heavy-bottomed frying pan over medium-high heat. Add the coriander seeds and cook until they turn a darker shade and are fragrant – about 2 minutes – shaking the pan continuously and taking care not to burn them. Transfer to a bowl… and voilà!

Pickled beets with fresh ginger

pickles, beet, ginger

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14 Comments

  • Reply Deb|EastofEdenCooking February 2, 2016 at 10:15 pm

    Welcome to California! You picked a beautiful part of this vast state!

    I’ve been on a beet kick lately, they add so much flavor and color to winter salads. I really like the idea of pickling the beets and having them ready for salads later in the week, just fantastic!

    • Reply Viviane Bauquet Farre February 3, 2016 at 3:59 pm

      Thank you so much, Deb! We’re over the moon to be finally settled in Northern California. Enjoy these pickled beets… I’m totally addicted to them!

  • Reply Bonnie May 29, 2015 at 7:20 pm

    Can the champagne vinegar be substituted with white balsamic, or would that be too strong?

    • Reply Viviane Bauquet Farre May 30, 2015 at 8:47 pm

      Hi Bonnie, I would recommend substituting the Champagne vinegar with white wine vinegar. White balsamic vinegars vary greatly in their intensity. It would be best to use a lighter vinegar for this recipe. Enjoy!

      • Reply Bonnie June 1, 2015 at 7:38 pm

        Thank you! Champagne vinegar it will be. I’ll be gathering my ingredients to try this.

        • Reply Viviane Bauquet Farre June 3, 2015 at 11:44 am

          You are most welcome, Bonnie. Let me know how it turns out and have a great time making your pickles!

  • Reply Liz March 27, 2015 at 10:05 pm

    My mom would can the beets harvested from our family’s garden—such a heavenly treat. But since I’m not into canning, I love this pickling method that doesn’t require any special equipment. I’d need one jar of yellow and one of red! Then I’d make another batch of each 🙂

    • Reply Viviane Bauquet Farre March 28, 2015 at 9:22 pm

      I’m there with you, Liz! What I love most about this pickling method is that the beets don’t cook at all… so they preserve all their crunchiness and fresh taste. Yum!

  • Reply Kelsey @ Snacking Squirrel March 27, 2015 at 8:26 pm

    love pickled beets, and these are great!

  • Reply Micha March 27, 2015 at 7:46 pm

    can the sugar be skipped?

    • Reply Viviane Bauquet Farre March 28, 2015 at 9:21 pm

      Micha, I’m afraid not… Your pickles will be quite unpalatable if you skip the sugar. Just remember that you do not consume any of the pickling liquid and therefor you don’t consume very much sugar at all. I even recommend draining the pickles on paper towels to remove the excess liquid.

  • Reply Angie@Angie's Recipes March 27, 2015 at 7:21 pm

    I can’t believe that I have never made pickled beets! The golden and pink beets are so beautiful.

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