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Spiralized Pickled Golden Beets with Ginger


  • 2 pounds golden beets
  • 1 1/2 cups rice wine vinegar
  • 1 cup water
  • 1/2 cup peeled and minced ginger
  • 1/4 cup granulated sugar
  • 1 tablespoon salt


  • Peel the beets and either spiralize them or cut them into narrow matchsticks.
  • In a 4 quart or larger saucepan, combine the vinegar, water, ginger, sugar, and salt. Bring it to a boil.
  • Drop the prepared beets into the pan with the brine and bring the liquid back to a simmer. At first it will look like a ridiculously small volume of liquid for the amount of vegetable matter, but the beets will start to relax into the brine.
  • Simmer for 2 to 3 minutes, until the beet strands have lost a bit of their bite.
  • Remove the pan from the heat. Funnel the beet strands into a quart jar and top with the brine.
  • Let them cool and then refrigerate. These pickles will keep for at least three months in the fridge.