Ginger Pickled Beets Recipes

HOMEMADE PICKLED GINGER (GARI)

Steps:

• Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
• In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
• Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

PICKLED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

GINGER PICKLED BEETS

Steps:

• 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.

QUICK GINGER BEETS

Steps:

• Cut 1 pound packaged cooked beets into wedges, reserving 1 tablespoon liquid from the package. Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated ginger, 1/2 teaspoon honey and 2 tablespoons vegetable oil. Toss with the beets and season with salt and pepper.

HONEY-AND-GINGER PICKLED BEETS RECIPE

Steps:

• Bring vinegar and honey just to boil in small saucepan on medium heat.
• Place beets and ginger in 32-oz. jar with tight-fitting lid. Add vinegar mixture; cool completely. Cover with lid.
• Refrigerate 24 hours before serving.

GINGER BEETS

Steps:

• Place beets and ginger into a sauce pot. Cover beets with water. Bring to a boil and simmer until beets are soft.
• Reduce heat to a simmer and add honey. Continue cooking for 10-15 minutes more until the water has reduced leaving just a small amount of liquid.
• Remove beets from pan. Discard remaining liquid and ginger slices.
• Drizzle with an additional teaspoon of honey before serving and sprinkle with fresh parsley. (optional)

GINGER PICKLED BEETS

Steps:

• Prepare an ice-water bath; set aside. Cover the beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer the beets until tender when pierced with the tip of a knife, about 30 minutes. Transfer the beets with a slotted spoon to the ice-water bath. Discard the cooking liquid. Trim the beets, and rub off the skins with paper towels, or peel the beets with a paring knife. Cut the beets into very thin rounds; transfer to a large bowl.
• Bring the ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until the sugar is dissolved. Pour the liquid over the beets; stir. Let stand until completely cool, at least 1 hour. Transfer to an airtight container, and refrigerate up to 1 month.
• Per serving (1/2 cup)
• Calories: 91
• Fat: 0g
• Cholesterol: 0mg
• Carbohydrate: 33g
• Sodium: 309mg
• Protein: 1g
• Fiber: 3g

PICKLED GINGER

Steps:

• Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month.