Just six ingredients go into this easy sweet-and-sour pickled beets side dish.

Ingredients

• 2 15-ounce cans Libby’s Small Whole Beets
• 2 cinnamon sticks
• 1 cup beet water
• 1 cup distilled white vinegar
• 1 cup sugar
• 1 teaspoon salt
• 2 Tablespoons pickling spice
• 1 teaspoon whole black peppercorns

Preparation

1. Drain beets reserving 1 cup beet water.
2. Place drained beets and cinnamon sticks into a sterilized canning jar.
3. Combine the beet water, vinegar, sugar, salt and spices in a saucpan. Bring to a boil and simmer for 15 minutes.
4. Pour the pickling liquid over beets. Cover with a lid and refrigerate.
5. Let the beets sit at least a week before tasting.
6. Add more cooked beets as needed.
7. May keep in the refrigerator up to 6 months.