Pickled Beets

7 ingredients
5 steps

Ingredients

  • 4 (16 oz.) cans small whole beets
  • 2 c. sugar
  • 2 c. water
  • 2 c. vinegar
  • 1 Tbsp. pickling spice
  • 1 tsp. ground cinnamon
  • 1 tsp. salt

Directions

  1. 1
    Drain juice from three of the cans of beets, but save the juice from the fourth.
  2. 2
    Combine the ingredients in a large saucepan. Heat to boiling.
  3. 3
    Turn off and add beets.
  4. 4
    Place in half-gallon jar and refrigerate for 6 to 8 hours.
  5. 5
    Will keep up to 4 weeks.

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