Sherry's Best Beet Pickles

Sherry Blizzard


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.

pinch tips: How to Wash Fruits & Vegetables



6 pints


1 Hr


30 Min




5 lb
beets, trimmed tops to 3-4", leave on the tap root
2 c
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

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.
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.
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.
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