Sherry's Best Beet Pickles
By
Sherry Blizzard
@akflurry
1
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.
Try my beet pickles and see if you don't agree.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
6 pints
Prep:
1 Hr
Cook:
30 Min
Method:
Canning/Preserving
Ingredients
-
5 lbbeets, trimmed tops to 3-4", leave on the tap root
-
2 csugar
-
1 cdistilled white vinegar
-
1 capple cider vinegar (four monks)
-
1 tspwhole cloves
-
1 tspwhole allspice
-
3 stickcinnamon, cut up into 1/4" pieces
-
1/2 cred hots (candies) or hard cinnamon candies
How to Make Sherry's Best Beet Pickles
- 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.
