Sherry's Best Beet Pickles

Sherry Blizzard

By
@akflurry

As a child, I detested beets and sweet potatoes! It wasn't until I was expecting my son that I grew to love and not get enough of both. I've tried many beet pickles but lean more to the hot, cinnamon side than the sweet. With years of practice I perfected beet pickles. The secret ingredient is red hots, or those little cinnamon candies. I also use a mix of white AND apple cider vinegar.

Try my beet pickles and see if you don't agree.


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Comments:

Serves:

6 pints

Prep:

1 Hr

Cook:

30 Min

Method:

Canning/Preserving

Ingredients

5 lb
beets, trimmed tops to 3-4", leave on the tap root
2 c
sugar
1 c
distilled white vinegar
1 c
apple cider vinegar (four monks)
1 tsp
whole cloves
1 tsp
whole allspice
3 stick
cinnamon, cut up into 1/4" pieces
1/2 c
red hots (candies) or hard cinnamon candies

Directions Step-By-Step

1
Trim and wash beets. Place whole beets in a pan of water to boil for about 15-20 minutes. The skin will start to slip off the beets. Don't cook them all the way through.
2
Remove beets from heat, allow to drain and cool. Using your fingers, peel the skin from the beet. Cut off the top and cut into 1/2" dice.
3
Tie the spices up in a piece of cheesecloth. Combine sugar, vinegars and red hots (candies) and bring to a boil on the stove. Stir all the time as the red hots will try to stick on the bottom. They will dissolve.
4
Place diced beets in pint sized sterilzed canning jars leaving 1/2" headspace. Ladle hot brine into jars to come up to the 1/2" headspace. Use a plastic spoon to remove any air bubbles. Clean off the rims of the jars. Process in a hot water bath for 30 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy