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!
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 sliced
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.
Seal jars and process in a boiling-water canner for 20 minutes. Makes 4 or 5 x 250ml jars.
Like the labels? You can find them on my post on the Evermine blog.
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!
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!!
Hi! I’m really curious about pickling my golden beets with ginger, but I know I don’t like the flavor of star anise. Do you think the recipe will work if I omit the star anise?
Hi Heather, Absolutely. Just leave it out.