Anywho, in my family, as with many Pennsylvania families, this is the only time of year that we get to break out the pickled beets. I have fond memories of my Grandmother pulling a giant glass container from her fridge before Easter dinner which was filled full of beets, eggs and pickle juice. Now before you start picturing regular pickle brine with a bunch of beets and eggs thrown in (which would be gross), I have to tell you that the brine for this one more closely resembles a sweet & sour spiced syrup. Admittedly that's still a bit weird, but for some reason it just works.
Also, I have no idea how this pickled beet tradition began or why it is such a quintessentially Easter thing but I don't care because pickled beets are delicious. One small note though, I'm not a big fan of hardboiled eggs so now I make mine sans offending eggs. If you're into that sort of thing though, feel free to throw a few peeled, hardboiled eggs into the brine to make some red beet eggs. I promise I won't judge.
Grandma’s Pickled Beets
- 2 15 oz cans of sliced beets
- 1 ½ c. sugar
- ¼ c. apple cider vinegar
- 2 cinnamon sticks
- Drain beets, reserving liquid in a small saucepan
- Add sugar, vinegar and cinnamon to the reserved liquid
- Heat to a rolling boil, stirring constantly.
- Pour over beets, let cool and then refrigerate for at least 8 hours.
image via Photo Bucket