Every year around the holidays, the family serves these delicious and sweet beets.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 16 |
| Yield: | 3 cups |
Ingredients
- 2 (15 ounce) cans sliced beets, drained with liquid reserved
- ¾ cup distilled white vinegar
- 1 ½ cups white sugar
- 2 (3 inch) cinnamon sticks
Instructions
- Pour beet liquid, vinegar, sugar, and cinnamon sticks into a saucepan. Bring to a boil and cook over medium-high heat until the sugar has dissolved, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Pour mixture over sliced beets, and stir to coat. Cover and refrigerate at least 8 hours before serving.
Reviews
I used fresh beets from our farmers market. I also added a few cloves to the recipe and simmer the beets together with mixture; instead of just pouring it over the top before I chilled it altogether in refrigerator. Turned out scrupulously!!
I reduced the sugar and cooked a sweet onion to include in this recipe. Turned out well. I might decrease the vinegar bit the next time I make this recipe.
OK, this is the first time I have ever made pickled beets. My mother used to make her own all the time and my husband always loved them. As I am not a beet fan, I decided to try making them. These taste just like my mother’s, and my husband was ecstatic about this recipe thank you for this once again memory making recipe.
I made these last night to serve. Followed the recipe exactly and they are delicious. I will definitely be making these again but I think I will add a little onion next time.
These were really great! We liked the spices and accidentally used some rutabegas (I think I spelled that wrong) because we thought they were beets too but it was all good!
I am right this moment enjoying my pickled beets. I did feel like the beets themselves got lost in the cinnamon-ness, though, so when I make this again (which I will definitely do) I’ll probably cut that down. I used fresh beets, which I boiled in their skins until soft, then peeled and sliced, using the cooking liquid as my base. I also added onions to the brine. Thanks!
Very good! Sweet beets and the sugar/vinegar/cinnamon really helped to diminish the earthy beet taste. Also, the vinegar isn’t that strong once this is ready to eat. I used fresh beets from my garden, just boiled ’em for an hour or so until they were tender.
this was good i do it a lot because my family think i slave when i can but i add sliced onons to my broth when its heating and it really makes them taste like grandmas
after unsuccessfully scouring my kitchen for my grandmother’s recipe for pickled beets, I decided to come to allrecipes… and again, wasn’t disappointed. This is as close to grandma’s as I’ve seen. The only change was that she always tossed in a few cloves… probably 1/2t or so. I just heard my kids in the basement, “do you smell that? She’s cooking beets again.” so I must be doing SOMETHING right. 🙂 Who cares if I’m the only one in the house who loves these? Thanks a bunch, TasteKing!
Very Nice. Cinnamon adds a very nice change. Thank you for an easy recipe.
I’ll admit, were not beet lovers here, but my friend had extra beets from their garden and was over for dinner tonight so we used this recipe. They just loved it, though I didn’t try it cause I hate beets they just loved it so I printed out the recipe for them.