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This is a recipe that I first adapted from an old recipe found in one of Mom's old cookbooks.

For those that like pickled onions I sometimes slice and separate a few slices of onion and add in with the beets. Its been a family favorite for the past 30 yrs.


  • 4 cans (16oz each) sliced beets
  • 1 cup sugar
  • 1 cup apple cider vinegar (or Red Wine Vinegar)
  • 2 three-inch sticks cinnamon
  • 1 tablespoon pickleing spice


  • Drain beets, reserving liquid( from 3 cans) in sauce pan.
  • Add sugar, vinegar, cinnamon sticks and pickling spice (I put that in a tea ball) to reserved liquid.
  • Bring to boiling, stirring constantly.
  • Pour over beets; cool.
  • Cover and refrigerate at least 24 hours.
  • I have a half gallon old pickle jar that I use to store my pickled beets and just remove what we want to serve with a slotted spoon.

Categories: Salad  Vegetable 

Author Credit: Mom's old cookbooks

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