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sherry's best beet pickles

(1 rating)
akflurry avatar
Recipe by
Sherry Blizzard
@akflurry
Piney Flats, TN

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.

►
(1 rating)
yield 6 pints
prep time 1 Hr
cook time 30 Min
method Canning/Preserving

Ingredients For sherry's best beet pickles

  • 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

How To Make sherry's best beet pickles

  • 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.
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