amish pickled beets recipe

Written ByJenny Smyth Posted on
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The Best amish pickled beets recipe

I’m so excited to share with you my favorite Amish pickled beets recipe. This dish is a staple in our household, and I love it because it’s not only delicious but also incredibly easy to make. The Amish have been perfecting this recipe for generations, and it’s a testament to their culinary expertise.

The beets are cooked to perfection, and the pickling liquid adds just the right amount of tanginess. My family and I adore this recipe for its simplicity and flavor, and it’s a perfect addition to any meal or gathering. I first discovered this recipe when I was on a visit to an Amish community.

They were kind enough to share their secrets with me, and I’ve been making it ever since. The key to this recipe is in the slow cooking process, which allows the beets to absorb all the flavors of the pickling liquid. It’s a game-changer, trust me!

The result is a dish that’s both sweet and sour, with a depth of flavor that’s simply irresistible. One of the things I love about this recipe is how versatile it is. You can serve it as a side dish, add it to salads, or even use it as a topping for sandwiches.

It’s a great way to add some excitement to your meals without having to spend hours in the kitchen. But what really sets this recipe apart is its health benefits. Beets are packed with nutrients like fiber, vitamins, and minerals, making them an excellent choice for anyone looking to eat healthier.

And with this recipe, you get all those benefits in one delicious package.

Amish Pickled Beets

4.8 from 1817 votes

This classic Amish pickled beets recipe yields tender, tangy-sweet beets with a warm spice undertone. Perfect for adding a vibrant side to salads, sandwiches, or a simple relish plate.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Beets

2 pounds fresh beets, scrubbed and trimmed, leaving 1 inch of stem and root
Water for boiling

For the Pickling Brine

1 cup apple cider vinegar
1 cup white vinegar
1 cup water
1 cup granulated sugar
1 teaspoon salt
1 teaspoon whole cloves
1 cinnamon stick (about 3 inches)

👨‍🍳Directions

1Place the beets in a large pot and cover with cold water by 2 inches.
2Bring to a boil over high heat, then reduce heat to medium-low and simmer until beets are tender when pierced with a fork, about 25 to 30 minutes.
3Drain the beets in a colander and let them cool until safe to handle.
4While the beets cool, prepare the brine.
5In a medium saucepan, combine the apple cider vinegar, white vinegar, water, sugar, salt, whole cloves, and cinnamon stick.
6Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
7Reduce heat to low and let the brine simmer for 5 minutes to infuse the spices.
8Once the beets are cool enough to handle, slip off the skins using your fingers or a paper towel.
9Trim off the stem and root ends, then slice the beets into 1/4-inch thick rounds.
10Place the sliced beets into clean jars, packing them tightly but leaving about 1/2 inch of headspace at the top.
11Remove the cinnamon stick and cloves from the brine using a slotted spoon, then ladle the hot brine over the beets in the jars, covering them completely.
12Tap the jars gently to release any air bubbles, then wipe the rims clean and seal with lids.
13Let the jars cool to room temperature, about 1 hour, then refrigerate for at least 24 hours before serving for best flavor.

🔧Equipment

Large pot
Mixing bowl
Sharp knife
Cutting board
Measuring cups and spoons
Colander
Jars with lids (2 quart-sized or 4 pint-sized)
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 1g

📝Notes

For a spicier kick, add a few slices of fresh ginger or a star anise to the brine. These pickled beets will keep in the refrigerator for up to 3 weeks. Serve chilled or at room temperature.

Watch Video Of How Amish Pickled Beets Works

This Amish pickled beets recipe is always a good idea for any occasion because it is so versatile and easy to prepare ahead of time. I love having a jar in the fridge for quick side dishes or to brighten up a simple meal.

They work perfectly for family gatherings, holiday buffets, or even as a hostess gift. For serving, I like to take them out of the fridge about 15 minutes before eating to take the chill off.

They are delicious cold or at room temperature. You can also heat them gently in a saucepan for a warm side dish.

Leftovers store well in the same brine, just keep the jar sealed and refrigerated. They will last for months, so you can enjoy them long after the beets are out of season.

❓ Frequently Asked Questions About Amish Pickled Beets

Q: What are the ingredients for Amish pickled beets?

The ingredients for Amish pickled beets are simple and straightforward: beets, water, salt, sugar, vinegar, and spices.

Q: How do I prepare the beets for pickling?

To prepare the beets for pickling, you’ll need to boil them until they’re tender. Then, you’ll need to peel them and slice them into thin rounds.

Q: What type of vinegar should I use for pickling?

You can use either white vinegar or apple cider vinegar for pickling. Both will give your beets a nice tanginess.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance. In fact, it’s best if you let the beets sit in the pickling liquid for at least 24 hours before serving.

Q: Can I use other types of vegetables instead of beets?

No, beets are specifically chosen for their unique flavor and texture. Other vegetables won’t give you the same results.

Q: How do I store leftover pickled beets?

You can store leftover pickled beets in an airtight container in the refrigerator for up to 5 days.

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