Carol's Pickled Beets


  • 2 cups water
  • 1 cup apple cider vinegar
  • 4 tablespoons brown sugar
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons cinnamon


  • Mix together in large, non-reactive pan and bring to a boil. Add cooked beets (whole or cut into desired shape) and bring to a boil again. Pour into clean hot jars and cover with warmed canning lids. Process for 20 minutes in hot water bath.


  • Description:
  • "FABULOUS....Carol Sanborn's recipe given to her by her mom, Donna
  • Eschnbaum. Donna lives in South Dakota....she use to save them for
  • company! I can't resist them."
  • Yield:
  • "6 pints"