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 vote
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
How to Make Sherry's Best Beet Pickles
- 1Trim 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.
- 2Remove 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.
- 3Tie 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.
- 4Place 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.
