Best 8 Cinnamon Pickled Beets Recipes

PICKLED BEETS RECIPE

Steps:

• Trim off tops of beets, leaving 2 inches of stems and all roots. This will prevent the beets color from bleeding while processing.
• Wash well, rinse and drain.
• Sort for size, separating larger beets from the smaller ones.
• Fill a large saucepot about ½ full of water, bring to a low boil over medium-high heat.
• Add the larger beets first, let cook for approximately 15 minutes.
• Add the medium sized beets, let cook for 5 minutes.
• Add the small beets, let cook for 5 minutes.
• Drain the beets and DISCARD THE LIQUID.
• Let beets cool, cut off the roots and stems, slip off the skins.
• Slice beets into about ¼ inch slices.
• Peel and slice the onions into about ¼ inch slices.
• In a medium saucepan, combine the vinegar, salt, sugar and fresh water.
• Tie spices in cheesecloth and add to the vinegar solution. Bring liquid to a low boil.
• Add the beets and onions. Simmer 5 minutes.
• Remove the spice bag and discard.
• Fill sterilized hot jars with beets and onions, leaving ½ inch of headspace.
• Add hot vinegar solution, filling to within ½ inch of top of the jar.
• Remove any air bubbles and adjust headspace to ½ inch if needed.
• Wipe the rim tops of the jars with a clean damp cloth or paper towel.
• Add lids and bands, tighten finger tight.
• Place jars in water bath canner and process according to the proper times for your local altitude.

PICKLED BEETS

Steps:

• Cook and peel beets.
• Cut into quarters.
• Mix together remaining ingredients in large pot.
• Add quartered beets to brine in pot and simmer 10 minutes.
• Fill hot, sterilized jars to 1/2" from top with beets.
• Fill with brine to 1/2" from top of jar.
• Remove any air bubbles in jar.
• Wipe rim clean.
• Secure with seal and screw band.
• Process beets 30 minutes in hot water bath.

PICKLED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

EASY PICKLED BEETS

Steps:

• Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving.

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

SWEET AND SOUR PICKLED BEETS

Steps:

• In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.

CANNED SPICED PICKLED BEETS

Steps:

• In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SPICED PICKLED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.