Crisp & Co. Sweet And Simple Pickled Beets

Recipe courtesy Thomas Peter, Crisp & Co.
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Uploaded by: County Lines Magazine


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3 ½ lbs. fresh beets

6 cloves

3, 3-inch cinnamon sticks, broken in half

2 C. water

4 C. distilled white or apple cider vinegar, 5% acidity

1 ½ C. sugar



Wash, cut off the ends, peel and slice beets into bite-sized pieces. In each of 6 pint jars, put ½ lb. beets, one clove and ½ cinnamon stick.


Combine water, vinegar and sugar in a small pot. Bring to a boil and hold for 5 minutes so sugar dissolves.


Pour hot liquid into jars leaving ½” head- space and put on lids. Process in a boiling water bath for 30 minutes.


Remove jars and set in a cool place. The beets should be ready to eat in about a week and should keep for about a year.


Makes 6 pints.

View instructions at
County Lines Magazine

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