Ingredients8 h 15 m servings 91 cals
- Pour beet liquid, vinegar, sugar, and cinnamon sticks into a saucepan. Bring to a boil and cook over medium-high heat until the sugar has dissolved, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Pour mixture over sliced beets, and stir to coat. Cover and refrigerate at least 8 hours before serving.
Per Serving: 91 calories; 0.1 g fat; 23 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 103 mg sodium. Full nutrition
ReviewsRead all reviews 9
I'll admit, were not beet lovers here, but my friend had extra beets from their garden and was over for dinner tonight so we used this recipe. They just loved it, though I didn't try it cause I...
Very good! Sweet beets and the sugar/vinegar/cinnamon really helped to diminish the earthy beet taste. Also, the vinegar isn't that strong once this is ready to eat. I used fresh beets from my g...
after unsuccessfully scouring my kitchen for my grandmother's recipe for pickled beets, I decided to come to allrecipes... and again, wasn't disappointed. This is as close to grandma's as I've s...
I am right this moment enjoying my pickled beets. I did feel like the beets themselves got lost in the cinnamon-ness, though, so when I make this again (which I will definitely do) I'll probably...
this was good i do it a lot because my family think i slave when i can but i add sliced onons to my broth when its heating and it really makes them taste like grandmas
These were really great! We liked the spices and accidentally used some rutabegas (I think I spelled that wrong) because we thought they were beets too but it was all good!
OK, this is the first time I have ever made pickled beets. My mother used to make her own all the time and my husband always loved them. As I am not a beet fan, I decided to try making them. The...