Ginger and Orange Pickled Beets Recipe
This is a delicious way to make use of those extra red beets hiding in the dark corner of your pantry. For an extra citrus zing, add a few strips of orange or lemon zest to the simmering syrup. These beets will keep for at least two weeks in your refrigerator and the longer they sit, the better they taste.
- 6 medium-to-large red beets
- 3/4 cup Apple Cider vinegar
- 1/3 cup sugar
- 1/3 cup water
- 1/2 cup orange juice
- 3 cloves garlic, sliced thinly
- 3” knob of fresh ginger, peeled and sliced
- Fill a stainless steel (or other non-reactive metal) pot with cold, salted water. Wash the beets thoroughly and trim the tops if necessary. Add the beets to the pot whole and bring to a boil. Cover and cook for 25 minutes.
- While the beets are cooking, peel the skin from the ginger using the edge of a spoon or the back of a paring knife. Slice the ginger thinly using a vegetable peeler and set aside.
- Remove the beets from the water and let cool. Once cool enough to handle, peel and slice into 1/4” rounds, or wedges if you prefer. Empty the salted water from the pot and rinse. Add the beets back to the pot along with the other ingredients and bring to a simmer. Cover and let simmer for 15 minutes. Be sure the beets remain submerged and if there is too much evaporation, add more water to cover. Cool and store in the refrigerator for at least 4 hours before serving, preferably overnight.
Tip: Add these pickled beets to a burger along with a fried egg for an Australian take on an American classic!