Pickled Golden Beets

My Famous Pickled Golden Beets with Ginger and Star Anise

I just love this recipe for pickled golden beets with ginger and star anise. The brine is sweet with just a hint of spice, a beautiful compliment to the earthy flavor of golden beets. I made this along with a more traditional beet recipe, Tarragon Pickled Beets, to enter in a canning contest. When it came time to submit the entry, I couldn’t decide which one to use!

Pickled Golden Beets Recipe

Make this recipe with fresh beets, from the garden or market, that have been grown organically. I choose the largest beets I can find to cut down on peeling time as that is the most laborious part of the process, but baby beets would make lovely pickles as well.


  • 3 large golden beets
  • 1 cup apple cider vinegar
  • 1 cup water (could possibly reduce this amount to ¾ or ½)
  • ½ cup maple syrup
  • ½ tsp canning salt
  • 2 whole star anise pods
  • 1 thumb of ginger, peeled and thinly slicedPickled Golden Beets

Make it!

Clean and trim beets. Cover with water in a large pot and bring to a boil. Reduce heat and simmer until beets are tender, about 45 minutes. Rinse and cool. Using a vegetable peeler or scrubber, remove the skin and then cut the beets into 3/4” thick cubes. Pack chopped beets into 4-5 sterilized 250ml canning jars.

Add all other ingredients to a saucepan and bring to a boil, stirring regularly. Simmer uncovered for 10-15 minutes or until you have the depth of flavor you like. Immediately pour hot pickling liquid over beets leaving 1/4” of headspace.Pickled Golden Beets with ginger and star anise

Seal jars and process in a boiling-water canner for 20 minutes. Makes 4 or 5 x 250ml jars.

Spiced Pickled Golden Beets Recipe - heavenly

Like the labels? You can find them on my post on the Evermine blog.

About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

  1. Sunny
    SunnyNovember 5,12

    This is such a cute idea. I love the colorful labels you used. They are so vibrant.

  2. Patti
    PattiAugust 15,14

    My hubby loves beats but believe it or not I’m not really familiar with the golden ones. Cool.

  3. Stephanie
    StephanieAugust 15,14

    They are just as tasty, Patti, but less messy!

  4. Pam Barber
    Pam BarberSeptember 10,14

    In the recipe directions you say “until sugar dissolves” but I’m not seeing any sugar listed. Did I miss something? Just see the maple syrup. Just have had golden beets once and loved them. I bought a bag today for roasting, but this pickle recipe looks great!

    • Stephanie
      StephanieSeptember 12,14

      Hi Pam, no, you didn’t miss anything. I had originally used sugar for the recipe waayyyy back, but once I tried it with maple syrup I knew I had a hit! So, just dissolve the syrup. Thanks for your comment!

  5. Rachel Amanda
    Rachel AmandaOctober 5,15

    These beets are in my canner processing right now and I can’t wait to try them. The flavor of the brine alone was amazing, and I am looking forward to having an alternative to my usual spiced pickled red beets through the winter. Thanks for sharing!

  6. Fathi
    FathiOctober 15,15

    mine is extremely silpme. Since I have little kids that love it and I only want to use what comes from my garden. In my food processor I put in about 5 medium tomatoes, 2 green peppers, 1/2 an onion (mine were big this year) and that’s it! I blend it up then place it all in a pot and bring to a boil and boil for about 5 minutes then I put it in a jar and put the lid on (while mixture is still hot) The steam will form the seal and all the bacteria has been killed off already. So as long as your jar is sanitized before hand, you should be good to go!!

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