Gingerly Picked Beets with Cinnamon and Pepper
Infused with warm spices and tangy depth, these Gingerly Pickled Beets with Cinnamon and Pepper are a vibrant twist on traditional pickles. Fresh, tender beets are simmered to perfection, then bathed in an aromatic brine of apple cider vinegar, fresh ginger, cinnamon, and cloves, with a subtle kick from whole black peppercorns. The result is a balance of sweet, tangy, and earthy flavors that elevate every bite. Perfect as a side dish, colorful salad topping, or a bold snack, these pickled beets are easy to prepare yet feel delightfully gourmet. Ready in under an hour and with make-ahead convenience, they're a must-have addition to your refrigerator. Enjoy their brilliant ruby hues and complex flavors while reaping the healthy benefits of beets and warming spices!
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Recipe Information
Ingredients
- 6 medium beets
- 2 cups apple cider vinegar
- 1.5 cups water
- 0.5 cup granulated sugar
- 1 tablespoon kosher salt
- 2 inches fresh ginger
- 1 cinnamon stick
- 1 teaspoon black peppercorns
- 4 cloves
Instructions
Wash the beets thoroughly to remove any dirt. Do not peel the skin at this stage.
Place the beets in a large pot and cover with water. Bring the water to a boil and then reduce the heat to a simmer. Cook for 30-40 minutes or until the beets are easily pierced with a fork.
Drain the beets and allow them to cool slightly. Once cool enough to handle, rub the skins off using a paper towel. Trim the tops and roots if necessary, and slice the beets into 1/4-inch-thick rounds.
In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt. Stir the mixture over medium heat until the sugar and salt dissolve completely.
Peel and slice the fresh ginger into thin pieces. Add the ginger, cinnamon stick, black peppercorns, and cloves to the saucepan.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes to infuse the pickling liquid with the spices.
Pack the sliced beets into sterilized jars, leaving some room at the top. Pour the hot pickling liquid over the beets, ensuring they are completely submerged. Divide the ginger slices, cinnamon stick pieces, and other spices evenly among the jars.
Seal the jars tightly and allow them to cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours before serving to allow the flavors to develop.
Store the pickled beets in the refrigerator for up to 1 month. Serve as a side dish, salad topping, or snack.
Nutrition Facts
Calories |
132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 473 mg | 21% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 22.7 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 391 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
