Prep 5 mins
Cook 5 mins
A good side dish. Not as sharp as many pickled beet salads. Quick and simple. Keeps well in refrigerator. Kids seem to like it. Cooking time does not include that it needs to marinate overnight.
- Drain beets saving liquid.
- Add water to beet liquid to measure one cup.
- In a saucepan combine sugar, vinegar and cinnamon stick.
- Heat to boiling.
- Pour over beets.
- Cover and refrigerate at least twelve (12) hours.
Perfection!! Thanks winterice for posting!
Just like Mom used to make! I love the suggestion of using Splenda. They are wonderful.
July 31, 2008 I was looking for a pickled beet recipe not for canning after getting some beets at the Farmer's Market. My quantity, I think, was about one pound. I baked them in a hot oven for 1 1/2 hours, let them cool, sliced them and poured the marinade over them. Since I had no juice from the beets, I just used one cup water. I think this is very like what my mom used to can. Very tasty and it reminded me of mom. What could be better! September 9, 2009 Updated because I am dieting. I made this with Splenda, using 1 cup Splenda and it's wonderful and makes for a guilt free veggie that I love to eat.