Pickled Beets

From the Kitchen of Kathy Lingle of Metropolis, IL


  • 10 lbs. of Small Beets

  • 1½ Tsp. of Salt

  • 2 Cinnamon Sticks

  • 1 Tbs. of All Spice

  • 3½ Cups of Vinegar, 5% Acidity

  • 2 Cups of Sugar

  • 1½ Cups of Water


     Wash beets throughly and trim greens from tops, leaving about 3 inches of the stems, as well as the roots, to keep the red color from bleeding out of the beets. Place beets in a pot of water. Set them to boil until the skins easily slip off and they are tender when poked with a fork. Remove the beets from the hot water and directly place them into a bath of ice water to cool. Once they are cool enough to handle, use your hands to slip the skins off, using a knife when necessary. Cut off the leaf stems and roots as well. Slice your beets into ¼ to ½ inch thickness.

  In a large pot, combine the sugar, cinnamon, vinegar, salt, all spice, and water and bring to a boil. Add your beets to the boiling syrup and bring to a boil again. Let your mixture simmer for 5 minutes. Remove cinnamon sticks. Scoop beets from syrup and place in hot jars. Pour your syrup over the tops of the beets, leaving ½ inch of space at the top. Wipe the mouths of the jars clean. Place hot, flat tops on jars and screw bands on tight. Sit the filled jars on a thick towel to cool over night.