Amish Pickled Beets


Amish Pickled Beets

Amish Pickled Beets
8 Hr
40 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. It's no wonder! The flavors in this recipe go great with salads, on a sandwich, or just as a snack on their own! So grab a pot, boil some water, and start slicing, 'cause this Amish Pickled Beets recipe is one you won't want to miss!

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. Trim 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 35 to 40 minutes or until fork-tender.
  2. Drain beets, allow to cool slightly, then wearing plastic gloves, (so your hands don’t turn purple) 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 or jar; cover, and chill overnight before serving.

Test Kitchen Tip

  • After simmering the beets, the skins easily slide off by gently pinching them. After you do it once, you'll be amazed how cool it is! 
  • Make sure to check out the recipe for our Homemade Beet Borscht!  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!)
  • Remember to wear gloves to avoid staining your hands, but, if you happen to get some of the beet juice on your skin, wash up with a mixture of salt and warm water. That should do the trick! 

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About how many cups are 10 beets?

Or weight equivalent

Hi! About 8 cups.

Leave a comment...I want to can beets, what is your process to do this task?

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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