Effortless Pickled Beets

If you don’t beet around the bush, you can be productive with beets the in the kitchen. The Pickled Beets in the recipe are shown in the quart jar.

The Cook Shack was busy with beets this week. The crop was ready to harvest. I canned 14 pints of beets, made some roasted beets, and even have some left over for more roasted beets or a batch of Borscht. While I was canning the beets, I also made a quick batch of pickled beets. This pickled beet recipe uses canned beets so I used two pint jars of beets left over from last year. It takes less than twenty minutes to make the pickled beets, and then they should flavor in the fridge for a few days before eating.
2 pints home canned beets
1 teaspoon salt
½ cinnamon stick
2 whole cloves
1 cup sugar
1 cup vinegar
1 tablespoon pickling spices
Pour sugar, vinegar, liquid from one of the jars of beets and salt in sauce pan and bring to boil. Place spices in spice bag, or I use a tea ball. Place in sauce pan. When mixture boils, add beets and return to boil. Place beets and spices in a one-quart jar and pour liquid over top. Let sit in fridge for a few days to flavor through. Remove spices before serving.

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