Easy Pickled Beets
"These beets are so easy and taste great!"
photo by Annacia
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
directions
- 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.
- Chill.
- Good for 1 month in refridgerator.
Questions & Replies
-
I just made this now. It's still in the pot on the stove. Do you drain it or keep it in the liquid? -
Is cinnamon supposed to be ground or in stick form?
-
Can you give me a better idea of what your 6-8 beets might look like? I have a pound here just out of the garden. I want to make a smaller bunch first.
-
Do you slice the beets before or after pickling?
Reviews
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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! -
I added garlic and brown sugar with half and half malt vinegar and White vinegar. all other species same. lovely just lovely. M -
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.
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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!!
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RECIPE SUBMITTED BY
Carol
United States
Hi there. :)
What a great site!
I am 36 and have been married 15 years.
I'm a stay at home mom with two busy children who are like night and day. One eats everything and the other is extremely picky.
Just about everything I've learned about cooking and baking has been tought to me by my sister Gayle who is a fantastic cook. :)
I have a couple favorite cookbooks I use, the "Joy of Cooking" and Betty Crocker's
"New Cookbook-Everything you need to know to cook." They've both been very helpful.
