cinnamon pickled beets

cinnamon pickled beets
  • 2 (15 ounce) cans sliced beets, drained with liquid reserved
  • 3/4 cup distilled white vinegar
  • 1 1/2 cups white sugar
  • 2 (3 inch) cinnamon sticks


  1. 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.

07/10/2019
cinnamon pickled beets, recipe PT15M PT1H 5 455 calories

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