Cinnamon Pickled Beets Recipes

CANNING RECIPE FOR OLD FASHIONED PICKLED BEETS {NO FUNKY SPICES!}

Steps:

• Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars {I used wide mouth pint jars for this recipe} and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Wash beets, trim the tops and cook {about 15 -25 minutes depending on size} in a large stock pot filled 3/4 full with water. Once the beets are fork tender, drain, reserving 2 cups of the beet water and set aside the beets a few minutes until they have cooled down enough to handle.
• While the beets are cooling, combine the white distilled vinegar, sugar, beet water and pickling salt in a saucepan and bring to a boil, stirring occasionally, and then reduce to a simmer.
• Peel beets by applying pressure against the skin of the beet with your fingers. Once you have rubbed the skin off the beets, trim the tops of the beet and any remaining root. Quarter or slice beets and pack them into sterilized pint jars.
• Ladle hot liquid mixture over beets leaving about 1/4 inch head space. Remove any air bubbles, add two piece caps and place in canning rack. Lower rack into the canner making sure the jars are covered with at least 2 inches of boiling water and process pints for 30 minutes in a boiling water canner.
• Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7 pints.

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.

PICKLED BEETS (FOR CANNING)

Steps:

• In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
• Slice into about 1/4-inch thick or cut into cubes.
• Pack snuggly into the canning jars (be careful not to bruise).
• In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
• Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
• Process in a boiling water bath for 12 minutes.
• Cool on a rack.

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.

PICKLED BEETS RECIPE

Steps:

• Put beets in a large saucepan or stockpot and add enough cold water to cover them with 3 inches over the top. Bring to a boil, then turn heat down to maintain a slow boil. Cook until beets are tender when pierced with a fork, about 40 minutes. Pour water off and let beets cool. Slip skins off once the beets are cool enough to handle. Slice and set aside.Place the sugar, cider vinegar, water, salt, and spices in a smaller saucepan. Bring to a boil and simmer for 15 minutes. Pour this pickling liquid into a large glass jar (1.5 liters or ½ gallon), add the sliced beets, cover with a lid and refrigerate. Let the beets sit at least a week before tasting. Add shelled hard boiled eggs to the mixture as well. Try to use them in 2 to 3 days. If left in the pickling liquid too long, they turn rubbery.Keep adding more cooked beets (and eggs) as needed. May keep in the refrigerator up to 6 months.

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:

• Drain beets, reserving 2/3 cups liquid (if necessary add water to make 2/3 cups of liquid).
• In a large pan combine all ingredients, bring to a boil.
• Simmer 10 minutes.
• Stirring occasionally.
• Refrigerate.
• Before serving drain and remove cinnamon stick and cloves.

OLD FASHIONED PICKLED BEETS

Steps:

• Scrub beets and trim tops to remove leaves. Place in a Dutch oven or large pot 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 quarter. Cut each quarter into 1/4 inch thick slices.
• In a medium saucepan combine the vinegar, sugar, water, salt, and spices.
• Bring to boiling, stirring occasionally.
• Add 2 cups of sliced, cooked beets. Return to boiling; reduce heat.
• Cover and simmer for 5 minutes.
• Cool on counter before placing in refrigerator to chill for at least 8 hours before serving.
• Store covered in refrigerated for up to one month. I doubt they'll last that long!

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.