Prep 5 mins
Cook 25 mins
These beets are so easy and taste great!
- 6 -8 beets
- 1⁄3 cup vinegar
- 1⁄4 cup sugar
- 1⁄4 cup water
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cloves
- Boil beets for approx.
- 15-20 minutes.
- Drain and pour cold water over them.
- Peel skin off and cut roots& tops off.
- In a sauce pan add remaining ingredients, stir.
- and add beets, bring to a boil.
- Simmer for 5 minutes.
- Good for 1 month in refridgerator.
I did not have ground cloves so I used whole. Excellent. Also doubled the liquid, but I could have just have giant beets. Anyway, LOVE LOVE LOVE
Thanks for sharing this Pickled Beets. I don't like to buy ready made / canned food. So I hunt for the recipe so that I can make Pennsylvania Dutch Pickled Beets and Eggs. A note for those who wish to make Beet buns. Always boil the whole beet with water, drain , peel then blend. By this way, the bun will not change to brown color once the bun is cooked. Use the cooked beet root juice to make into all sorts of food that you wish. I learn it from a Taiwan chef.
I had 4 whole cases of canned beets given to me so I used 2 cases for pickled. I also substituted canned beets, drained very well, (overnight in the fridge), 1/2 cin. stick, whole cloves and they turned out awesome with this recipe! *Yummmmm!!