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Amish Pickled Beets

(2 Votes)
SERVES
6
CHILL TIME
8 Hr
COOK TIME
1 Hr 10 Min
READY IN
9 Hr 10 Min

The great thing about beets is they're available all year long, and while they are quite versatile, pickling them is the most popular way to cook this colorful veggie. So grab a pot, boil some water, and start slicing those beets!

What You'll Need:
  • 10 fresh red beets
  • 2 teaspoons salt, divided
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 1 cup water
What To Do:
  1. Cut the leafy tops off the beet stems, leaving 2 inches of stem. In a large saucepan, place beets in enough water to cover. Add 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat to medium, cover, and cook 1 hour, or until fork-tender.
     
  2. Drain beets, allow to cool slightly, then slip off  the skins and cut into 1/4-inch slices; discard remaining stems. Return sliced beets to the pot and add remaining salt, the sugar, cider vinegar, and 1 cup water. Bring to a boil over medium-high heat and cook 2 to 3 minutes, or until warmed through.
     
  3. Transfer to a glass serving dish, cover, and chill overnight before serving.
Notes
  • Leaving part of the stems on helps the beets keep their nice rich color. And because that color can stain your hands, you may want to wear kitchen gloves when handling the beets.
     
  • We've got some other great recipes with beets for you to try! Take a look at our Un-Beet-Able Cake and Rainbow Mashed Potatoes -- we hope you'll agree they can't be...beat! (Sorry!)

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Made this for a fish dinner with many beet lovers and they all loved it

The Amish Pickled beet's I fixed them and everybody loved them.

I've been making these FOR YEARS!! Delicious!

I love pickled beets so will try this recipe. If you wrap each beet individually in foil and place on a cookie sheet. Roast in oven until beets are tender, the skin will slip right off! So much neater than boiling!

GOOD! Just like MOM's-I often use canned beets(15oz,sliced or sm whole) and use juice for part of water!SIMPLE/EASY! Heat juice to dissolve sugar-sometimes I add a few slices of onion and pieces of celery for extra flavor!

P.S. When using canned beets you do not need to add salt!

Wash the beet leaves and either boil or steam them. They are similar to spinach and very nutrious.

These are my beets I can each summer and the red beet eggs or pickled eggs, are usually for Easter but I make them year round ( I was raised there too). Just put shelled boiled eggs in a large jar or crock (dpending how many you are making) and put your canned juice and beets over them. Refrigerate. I like them in three days, my sons like them to sit a week or so and my granddaughter will eat them in a day or a week or longer. I think its her favorite food.

Being that i was raised there you are right. I did look to see if you had a recipe for red beet eggs?

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