Pickling refers to preserving food in a salt brine or vinegar. The goal of pickling is to extend the shelf life of food. Marinating food is a way to infuse flavor into food by using spices and an acid such as vinegar or lemon juice.
In this ginger pickled beets recipe, we pickle the beets in vinegar and spices which both preserves the beets and infuses them with flavor.
It’s surprisingly easy to make ginger pickled beets. Don’t be intimidated by the canning process; it’s actually very simple. You really don’t need any fancy equipment to can ginger-pickled beets. We’ve made them many times with only a pot and some canning jars. But here are a few gadgets that make it a little easier for you.
Jar lifters – these are like tongs but are designed specifically for lifting jars out of water. Canning Pot Rack – this can be used to keep the jars off the bottom of the pot as there’s a small risk of the jars breaking if they are directly against the surface of the pot. Another low-cost option that we often use is to put a tea towel on the bottom of the pot and set the jars on top of that. Canning Lids – ideally these should not be reused as the silicone seal degrades over time. Wide Mouth Mason Jars – we find that wide-mouthed jars work best with beets as you can easily get them in and out of the jars.
How to Store Pickled Beets
Because these beets are canned in a boiling-water bath, they will last for a long time in your pantry. For the best results, store them somewhere cool and dark. The ginger is a great addition. Will make them again!
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