Description

A sweet and tangy Amish Pickled Beets Recipe that’s simple to prepare and perfect for preserving fresh beets. Vibrant, flavorful, and wonderfully nostalgic.

Ingredients

• 3 lbs fresh medium-sized red beets

• 2 cups vinegar (white distilled or apple cider, 5% acidity)

• 1 cup sugar (white or brown)

• 1 teaspoon pickling salt

• 1 cup beet cooking liquid or water

• Optional: mustard seeds, cloves, bay leaf

• Glass jars with tight-fitting lids

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Instructions

1. Wash beets, trim greens, and boil 30-40 minutes until fork-tender. Drain, cool slightly, and peel.

2. Slice beets into slices or cubes as preferred.

3. Combine vinegar, sugar, salt, and beet liquid in a saucepan. Heat until sugar dissolves and simmer 5 minutes.

4. Pack beets into clean jars, leaving ½-inch headspace. Add optional spices if using.

5. Pour hot brine over beets, remove air bubbles, wipe rims, and seal lids.

6. Refrigerate 24-48 hours before serving, or process in boiling water bath 30 minutes for shelf storage.