This was one of my mom’s favourite pickles. When she was no longer canning for herself I would make her several jars for her birthday. She said it was better than a birthday cake!
Ingredients
6 medium sized beets
2 Cups sugar
2 Cups apple cider vinegar
2 cups water
1 1/2 tsp coarse salt
2 cinnamon sticks
1 Tbsp whole allspice
3 Tbsp pickling spice
Directions
1. In a large pot boil beets until fork tender, approximately 35-40 minutes.
2. Drain and allow to cool.
3. Once cool slip the beets from their outer skin. Gloves are recommended as beets can really stain.
4. Slice into 1/2 inch thick pieces and set aside.
5. Place sugar, vinegar, water salt and spices in a sauce pan. Bring to a boil then simmer for 15 minutes.
6. Add brine to the beets, removing the cinnamon sticks. Fill sterilized jars to the rim. Wipe the rim of the jar and place a new sterilized lid on the jar. Process jars in a boiling canner for 15 minutes.
7. Allow pickles to sit for a couple weeks before serving.
Note: Over time the cinnamon sticks can become a bit bitter. For this reason we recommend removing them prior adding beets to the jars.