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1
Remove dirt and rough peel around top of beets and stems, wash, and cook whole, first bringing to a boil then cooking on medium heat in salted water to cover for about 25 minutes.
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2
Remove beets from water and cool.
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3
Peel.
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4
Slice into rounds about 1/4 inch thick into non-reactive kettle (glass, stainless steel or unblemished enamel, but not aluminum).
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5
Add ingredients to kettle with the sliced beets, add salt, and a couple of grinds of fresh pepper.
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6
Slice the ginger root, using a potato peeler to get thin parings.
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7
(I keep my fresh ginger root in the freezer, and pull it out when needed.
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8
Do not thaw just use the peeler or a very sharp knife to scrape off thin slices of the frozen root, then return to freezer in a Ziplock bag with the air removed.
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9
It will keep for months that way.)
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10
Bring the syrup to a brief boil with the beet slices in it, then simmer about 15 minutes longer until tender.
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11
The beet slices should be mostly covered by the pickling solution.
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12
If the liquid reduces too much, add a little water, white wine vinegar or more orange juice.
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13
To store in refrigerator -Put the pickled beets and juice into a covered glass dish or one of those disposable/reuseable storage containers.
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14
(They dont stain like some other plastic storage containers do) Refrigerate at least three hours before serving.
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15
These will keep in the refrigerator at least a week.
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16
Beware of midnight refrigerator raids because of the likelihood of beet stains on your pajamas!
