More Great Recipes: Salad | Vegetable

Pickled Beets

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Member since 2006

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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.

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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.

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