Fresh beets, small to medium size
2 cups white vinegar
2 cups water
1 1/2 cups sugar
1 tsp (or stick) cinnamon
Wash and cover beets with cold water. Bring to a boil and cook until tender.
Let cool enough to handle. Skin and pack into hot jars. Combine vinegar, water and
sugar in pot and bring to a boil. Add cinnamon. Seal pickles well. Pickles will
be ready to serve within a few hours.
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