Prep 20 mins
Cook 20 mins
use the leftover sweet and sour red beet juice syrup to make "red beet eggs": poor 2 1/2 c cooled syrup over 6 peeled hardboiled eggs and let them soak overnight in the refridgerator. yum yum!
- 20 medium red beets
- 2 1⁄2 cups apple cider vinegar
- 2 1⁄2 cups beet juice
- 1 cup granulated sugar
- 2 teaspoons salt
- 10 whole cloves
- 2 cinnamon sticks
- scrub beets and remove tops.
- Cook beets until tender.
- Drain and reserve beet juice.
- Remove skins and cut beets into chunks.
- Combine vinegar, juice, sugar,& spices.
- Bring to a boil. Remove spices. Add beet chunks and boil again. Pour into hot sterilized jars and seal.
Very clean tasting excellent recipe for pickled beets. I scaled the recipe to make for only 4 beets and 3 boiled eggs. Because of the smaller amount, did not follow the procedure for canning and instead are kept in the refrigerator. I think the addition of cloves and cinnamon sticks is important in bringing out the taste here. Also added half sliced yellow onion. Brings back memories of my childhood days living in Amish area. Thanks for posting this recipe khah.
This is a fantastic recipe. One of the best for making pcikled red beets and the one I always use for home canning my own pickled red beets. Years ago, I found this exact recipe in The Best of Amish Cooking cookbook and I have not found a better tasting version since. I do add one Tbs. of Allspice to the mix.