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Cinnamon infused pickled beetroot recipe

Cinnamon infused pickled beetroot recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Cinnamon adds a new dimension to this pickled beetroot recipe. Serve as a side dish, with salads or in sandwiches.

14 people made this

IngredientsServes: 16

  • 250ml water
  • 600g vacuum packed beetroot, sliced
  • 175ml distilled malt vinegar
  • 300g caster sugar
  • 2 (7.5cm) sticks cinnamon

MethodPrep:5min ›Cook:10min ›Extra time:8hr chilling › Ready in:8hr15min

  1. Pour water, vinegar, sugar and cinnamon sticks into a saucepan. Bring to the 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 beetroot and stir to coat. Cover and refrigerate at least 8 hours before serving.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (9)

by Cooking 101

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 hate beets they just loved it so I printed out the recipe for them.-21 Oct 2007

by Rude Nun

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 garden, just boiled 'em for an hour or so until they were tender.-18 Mar 2010

by Diana Fijalkowski

after unsuccessfully scouring my kitchen for my grandmother's recipe for pickled beets, I decided to come to this site... and again, wasn't disappointed. This is as close to grandma's as I've seen. The only change was that she always tossed in a few cloves... probably 1/2t or so. I just heard my kids in the basement, "do you smell that? She's cooking beets again." so I must be doing SOMETHING right. Who cares if I'm the only one in the house who loves these? Thanks a bunch, TasteKing!-30 Jan 2010

Pickled Beets

Quick-pickling is an excellent way to punch up and preserve mild root vegetables like beets. Add them to grain bowls (like this sorghum salad) for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish. This recipe is from Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora.

Cinnamon infused pickled beetroot recipe - Recipes

I have never lived where they grow beets but I love them.. This is my favorite way to make them.. I want to add, I had these one time in a caferteria and LOVED them and searched for years for this recipe.

3- 16 ounce cans of beets
6 tbs sugar
2 1/2 tbs cornstarch
3 tbs Vinegar 3 tbs, butter (omit for low fat diet)

In medium sauce pan combine the sugar and cornstarch, mix well. Add the juice from the beets and cook until thick. Add the beets and vinegar, stir and they are ready to eat! (These are good warm or cold!)

I have never lived where they grow beets but I love them.. This is my favorite way to make them.. I want to add, I had these one time in a caferteria and LOVED them and searched for years for this recipe.

3- 16 ounce cans of beets
6 tbs sugar
2 1/2 tbs cornstarch
3 tbs Vinegar 3 tbs, butter (omit for low fat diet)

In medium sauce pan combine the sugar and cornstarch, mix well. Add the juice from the beets and cook until thick. Add the beets and vinegar, stir and they are ready to eat! (These are good warm or cold!)

I've used Alton Brown's recipe with great success.

My favorite way to eat them is as a salad, julienned with blue cheese crumbles and chopped walnuts.

Recipe Summary

  • 5 ⅓ cups distilled white vinegar
  • 4 cups white sugar
  • 4 cups water
  • 2 tablespoons ground cinnamon
  • 1 ½ tablespoons salt
  • 1 tablespoon ground cloves
  • 12 pounds beets, peeled and sliced
  • 6 1-quart canning jars with lids and rings

In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.

Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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In a kettle, cook the beets until tender. Dip in cold water and peel off the skins. Slice ¼ inch thick or cut into quarters if using smaller beets. Pack tightly (snug but not bruising each other) into canning jars.

In a large saucepan, combine the sugar, water, vinegar, ground cloves, allspice, cinnamon, and whole cloves. Boil for 10 minutes and pour at once over the beets, leaving a ¾-inch headspace (the liquid should go no farther than the shoulder of the jar).

To can and store, process in a boiling-water bath for 12 minutes. Remove immediately and cool on a rack.

How to Roast Beets:

To roast your beets, just arrange them on a baking sheet and coat with olive oil. Roast them in the oven at 425 degrees for 30-40 minutes or until fork tender. Allow to rest until cool enough to handle and then peel the skin off with your fingers or a vegetable peeler.

At this point you can either slice your roasted beets into rounds or, sometimes, I like to cut them into cubes. Either shape will work when pickling so you can pick what will work best for you.

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9 pounds small fresh beets
1 teaspoon whole cloves
1 teaspoon whole allspice
2 cinnamon sticks
2 cups water
2 cups sugar
2 cups cider vinegar

Wash the beets but do not trim them yet. Place in a pan with enough water to cover. Bring to a boil over medium-high heat. Reduce the heat to a strong simmer and let cook, covered, for 20 minutes or until tender when pierced with a fork. Drain well and set the beets aside to cool.

When the beets are cool, cut off the stem and roots and peel the skin. Slice large beets, leave small ones whole.

Combine the cloves, allspice, and cinnamon in cheesecloth and tie securely shut. Place in a saucepan with the beets, water, sugar, and vinegar over medium-high heat. Bring to a boil then reduce the heat to a simmer and let cook, uncovered for 10 minutes.

Discard the spice pack. Transfer the beets and liquid to quart-size jars allowing for 1/8-inch headspace. Seal the jars and process in a hot water bath for 30 minutes.

How to Can Pickled Beets

I always use pint size glass canning jars for pickled beets but you can pack them into any size canning jar you prefer. This recipe makes 15 pints of pickled beets.


  • 10 lbs of beets
  • 2 small or 1 large cinnamon stick
  • 12 whole cloves
  • 6 cups Apple Cider Vinegar
  • 3 cups water
  • 1/4 to 1 cup honey to taste (optional)

Step 1: Cut the tops off of the beets, leaving about an inch of stem attached to the beet. Leave the root tail intact. Wash the beets clean of dirt. Place the beets in a large pot with water. Boil until tender but not soft. This should take about 30 minutes to one hour depending on the size of the beets. While you’re waiting for the beets to cook, take advantage of the free time and start preserving the beet greens!

Step 2: Rinse the beets in cold water. Slip the skins off. Some of the beet skins don’t slip off as easily so use a paring knife to gently scrape the beet skin off. Cut off the root tail and the top stem. Chop the beets into bite size chunks.

Step 3: Pour the apple cider vinegar and water into a clean pot. Place the cinnamon stick and cloves in a metal tea strainer or tied bundle of cheesecloth. Place the herbs into the pot. Heat until boiling. Boil for 3-5 minutes. If you choose to add honey, stir in honey to taste. Add the beets and stir for a minute, then remove from heat. Remove the herb bundle from the pot.

Step 4: Using a canning funnel (like this), pack the beets into hot sterilized glass canning jars to within 1/2″ of the top of the jar. Pour the hot vinegar mixture into the jars until the beets are just covered.

Step 5: Place a sterilized canning lid and ring on each jar. Process the jars in a hot water bath canner for 30 minutes. Adjust this time according to your altitude. (I always reference this handy free downloadable altitude chart from the Ball website) Once they’re processed and the jars are sitting out to cool down, you can sit back and listen to the glorious “Ping! Ping!” of all your canning jars sealing.

I always love stocking my pantry with canned pickled beets. Not only because they’re so delicious, but canning pickled beets are usually my first garden harvest to preserve each year. As I put the jars in the pantry, I imagined how wonderful it will be to eat these yummy treats six months from now when it is below zero and snowing outside. I’ll savor every bite and be grateful for the the few hours I spent canning in the kitchen on a hot summer day in July!

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My Grandma’s Refrigerator Pickled Beets are a simple, classic pickled beet that makes just enough to fill a jar or two, depending on the size of the jar. Because Grandma’s Refrigerator Pickled Beets are so easy, you can just knock them out when you have a few minutes and there’s no compelling reason to make a bunch. You can pretty much just have them whenever you want them, especially these days when beets are available all year ’round.

Grandma’s Refrigerator Pickled Beets

Quick refrigerator pickles like My Grandma’s Refrigerator Pickled Beets are a bit different than formal canning recipes to “put up” beets. For one thing, they’re stored in the refrigerator (obvs) and they aren’t processed in a boiling water bath for safe storage at room temperature. If you’d like to see how to go through that process, I can’t recommend a better site than the National Center for Home Preservation , although any reliable canning site is likely to have a larger batch recipe for preserving.

About Grandma’s Refrigerator Pickled Beets:

You might have guessed by the name, Grandma’s Refrigerator Pickled Beets, that this is the recipe my Grandma, Irene, used, my Mom, Kay, used and now I use. There’s nothing too exotic here, just a beautifully flavored brine that turns into the loveliest color when combined with the beets. The beets, in turn, pick up all the flavor from the spices in that brine.

Besides just eating Grandma’s Refrigerator Pickled Beets, or serving them as a tangy side for something rich, I love using pickled beets in salads. And some of my favorite salads have pickled beets. For one, there’s this Irish Pub Salad which is full of all kinds of beautiful things and then there’s my Beet Goes on Salad . I couldn’t help myself on that name, lol! Btw, the Honey Citrus Vinaigrette in the Beet Goes on Salad? I swear it’s so good you’ll practically want to drink it! Maybe even splash a little on your wrists and behind your ears! I use it a lot.

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Making Grandma’s Refrigerator Pickled Beets:

Making refrigerator pickles of almost any kind is really a simple process. You’ll prepare the vegetables (or sometimes fruit) by washing if raw, blanching (dropping for a minute or two in boiling water) or cooking (usually by boiling or in this case of these beets, roasting) and placing them, along with any herbs, spices or aromatics , into sterilized or fresh and preferably hot from the dishwasher jars.

Then you’ll mix up a simple brine (the mixture of vinegar, water, sugar) and heat it to boiling. That super-hot liquid gets poured over your veggies, in this case, beets. On goes the lid and they get stored in the fridge where they will keep, literally, for weeks. If they last that long.

When you make Grandma’s Refrigerator Pickled Beets, you will want to make sure all the beets are covered, not sticking above the brine. I just wanted to make sure you could see at least a little of the beets when I took the pictures for this post.

Grandma’s Refrigerator Pickled Beets

Roasting the Beets for Grandma’s Refrigerator Pickled Beets:

Now, Mom and Grandma both boiled their beets I don’t know if either of them had ever heard of roasting beets like we so commonly do these days. I think roasting helps preserve all the flavor and the color of the beets. There’s really nothing to it.

To roast beets, wash, remove greens right above the beets, and leave the root end intact. Place on a sheet of foil and wrap well, closing at the top. Place on a pan (just in case they leak) and roast in a 350 degree F. oven for about an hour. Open package carefully, let cool. Slip off skin with a vegetable peeler or paring knife and slice or chunk as desired for this recipe.