Spicy Pickled Beets

Recipe by Diana Adcock
READY IN: 2hrs
YIELD: 4 pints




  • *Beets should be no larger than 1 and 1/2 inches in diameter.
  • Wash and drain beets, makin sure to leave 2 inches of stems and the tap root.
  • Put Beets in a large nonreactive saucepan.
  • Cover with boiling water and cook until tender-about 12 minutes-ish.
  • Drain well.
  • Remove peel and trim ends.
  • Comvine the remaining ingredients in another large nonreactive saucepot.
  • Bring to a full boil.
  • Reduce heat and simmer for 5 minutes, stirring a few times.
  • Add beets and cook until they are heated through.
  • Remove cinnamon sticks and pieces.
  • Pack hot beets into hot sterile jars, leaving 1/4 inch headspace.
  • Ladle hot liquid over beet, again leaving 1/4 inch headspace.
  • Remove air bubbles.
  • Wipe rims and adjust two piece caps.
  • Process in a boiling water bath canner for 30 minutes.