Got extra beets? Try this quick and easy recipe for refrigerator pickled golden beets with ginger and onions - ready in under 10 minutes! Enjoy the delicious tangy flavor and vibrant color of these pickled beets as a healthy and flavorful addition to your meals. Kick up your picnic fare with a triple decker sammie or curried tuna salad roll ups and a side of these bright pickles.
We have been on a huge refrigerator pickle celebration here at Healthy World Cuisine (HWC) Magazine. Not only have we made refrigerator pickled beets but we have also made lemon daikon refrigerator pickles and spicy garlic cucumber refrigerator pickles. Gingered Red Onion Pickled Golden Beets are vegan, gluten-free, dairy-free and delicious.
You can pickle any vegetable you desire. If you have an overflow, we bet you can pickle it! Refrigerator Pickling is a super easy way to preserve veggies for at least a month. We really have no idea if they will last a whole month as we cannot seem to keep them stocked for more than a day in the refrigerator.
The Pickled Difference
How many of you grew up in a household that made those mushy pickled beets with the five spice and cinnamon and the pure thought of that makes you gag? Ok, we are raising our hands high as for years, we would not come a hundred yards of a beet as we were certain it had that god-awful taste.
Have no fear, these golden beets are totally different. They are all natural with refreshing taste, crispy and have the natural sweetness of mother nature and they are a super fun brilliant yellow/orange color. That is not dye. These are organic natural golden beets. We even found that after about 24 hours, our red onions started to turn the golden yellow color too. You may also use regular red beets for this recipe if you would like.
How to Replenish
One awesome finding is that these refrigerator pickled golden beets are super easy to replenish when your family and friends inhaled the entire batch in one sitting. Essentially all you need to do is chop up more beets and onions and maybe a sliver or 2 of fresh ginger and place in the existing pickling juice and wait about 6 hours and you are good to go. Seriously, have done that about 4 times this week alone and it works like a charm.
Excess Garden Harvest
You are going to love this idea as making refrigerator pickles is a great way to preserve all those vegetables when they all go to harvest at the same time. Quick refrigerator pickle all your veggies or try our recipe for Kimchi Salmon and Rainbow Pickles! You can pickle carrots, string beans, asparagus, garlic, radishes, beets, broccoli, essentially anything except lettuces or green leafy veggies.
Do you know the first thing that everyone says when they take a bite of Gingered Red Onion Pickled Golden Beets? Yum, they are crispy and gingery and naturally sweet. There you have it?
Refrigerator Pickled Golden Beets are fabulous in salads, sandwiches or along an Indian breakfast with dosas and spiced potatoes to cleanse the palate. Heck they are so good we like to sneak away with the whole jar and just eat as a snack.
We have only one word of caution, beet juice stains so be careful to clean up quickly. We peeled the raw beets with our bare hands and sliced and just washed well and no staining. However, if you are worried about your manicure be sure to wear gloves when working with beets. If you clean up the juice right away, it usually does not stain but a little vinegar or bleach if you must will take the stains out of most hard kitchen counter surfaces.
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Refrigerator Pickled Golden Beets
- Glass container
350 ml – 400 ml with lids
- 2 Golden beets
peeled and sliced thinly
- ¼ Red onion
peeled and sliced
- 1 inch Ginger
knob fresh peeled and sliced thinly
- ¾ cup White vinegar
distilled or enough to cover the vegetables in your container
- ½ teaspoon Salt
canning kosher salt
- ½ teaspoon Stevia or sugar to taste
- Wash your glass containers with hot soapy water and rinse well and allow to air dry.
- Place your sliced beets, red onion and ginger in your glass containers alternating between vegetables.
- Mix vinegar, salt and stevia together. Taste and adjust vinegar solution, salt and stevia to your liking. If you like it saltier add more salt and if you like it sweeter add more stevia. Pour over vegetables and close the lid. Refrigerate at least 6 hours or overnight. Enjoy.
- Consume within 1 month.