Asian-inspired pickled beets are soaked in ginger-charged vinegar.
Adapted from Martha Stewart Living via Whole

Yield Makes 1 quart

5 or 6 medium red beets (about 1 1/2 pounds without greens), tails and about 1 inch of stems left intact
1/2 cup thinly sliced, peeled fresh ginger (about 1 1/2 ounces)
1 1/2 cups rice wine vinegar
1/4 cup plus 1 tablespoon sugar
1 teaspoon coarse salt


Boil or steam 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 slip off skins. 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. Transfer to an airtight container, and refrigerate up to 1 month.