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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!!
First time I've ever made Pickled Beets! Excellent!! Will be making these again Tuesday night. Farmers market is here Saturdays and Tuesdays. Will be buying more beets!!
Excellent! I used to make a recipe from my old cookbook called Sweet & Sour Beets; this recipe tastes better on beets! I made exactly as stated, except 1/2 recipe.
Awesome recipe! The only thing I changed was adding a few whole all spice to the pot and simmering the beets for about 20-25 minutes. Thanks!
I had a very similar recipe years ago and am quite pleased to have found this one. We enjoy sweet pickled beets so much more than the sort made with pickling spice. I used Splenda for the sugar, dropped the vinegar by a quarter and used Penzeys Cake Spice mix. They are still warm and DH is eating them like candy. They are delicious!
Made these today, and they were delicious. One reason I like this recipe the best is because only had 3 beets to pickle. It was quick and easy, and the house smells great. Beets are in the refrigerator, and I may add hardboiled eggs. Thanks for the recipe.
Hubby and I loved this beet recipe! Super easy to make. Changes: half a cinnamon stick instead of ground cinnamon and whole cloves instead of ground, too. Added a few dashes of freshly ground black pepper. I hope you don't mind that I subbed canned beets. I had a few cans to use up. This tastes better each passing day.
I made these with Splenda instead of sugar and whole cloves. I also threw in 2 big slices of onion. These are really good. Thank for the recipe.