These Amish Pickled Red Beets are a pantry staple you’ll turn to again and again. With their vibrant color, sweet-tangy flavor, and old-fashioned charm, they’re a timeless way to preserve garden-fresh beets. This classic recipe is straight from the heart of traditional Amish kitchens—simple, honest, and packed with flavor.
Whether you enjoy them as a side dish, tossed into salads, or straight from the jar, these pickled beets are a wholesome treat that bring a touch of homemade goodness to every meal.
Why You’ll Love This Recipe
- Tried & True: Based on generations of Amish home preserving.
- Bold Flavor: A perfect balance of sweet and tangy with earthy beet undertones.
- Pantry-Ready: Shelf-stable for long-term storage after processing.
- Versatile Use: Great in salads, on charcuterie boards, or as a bright side dish.
- Naturally Vibrant: That deep ruby-red hue is all natural—and beautiful on the plate!
Prep & Cooking Time
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 30 minutes
Ingredients
- 8 pounds red beets, tops and roots removed
- 2 cups distilled white vinegar
- 2 cups granulated sugar
Step-by-Step Instructions
- Cook the Beets
Wash the beets thoroughly. If they’re large, cube them for even cooking. Add to a large stockpot and cover with water. Boil for 40–50 minutes, or until fork-tender. Reserve 2 cups of the beet cooking water before draining. Once cool enough to handle, peel off the skins. - Prepare the Brine
In a separate pot, combine the reserved beet juice with the sugar and vinegar. Stir well and bring to a full rolling boil, making sure all the sugar is dissolved. Remove from heat. - Pack the Jars
Fill sanitized pint jars with peeled beets, leaving 1 inch of headspace. Pour about ½ cup (or enough to cover) of hot brine into each jar, maintaining that 1-inch headspace. Wipe rims clean and secure lids and rings. - Process in Water Bath
Place jars into a canner or large pot filled with hot water. Ensure water covers the jars by at least 1 inch. Bring to a full boil and process for 10 minutes. - Cool and Store
Carefully remove jars and set them on a towel, spacing them several inches apart. Let sit undisturbed for 18–24 hours. Any unsealed jars should be stored in the fridge and used first.
How to Serve
- As a Side Dish: Classic with roast meats or Sunday suppers.
- In Salads: Adds vibrant color and tangy depth.
- Pickle Plate Ready: Perfect alongside pickles, cheeses, and crackers.
- Straight from the Jar: Honestly, they’re that good.
Tips & Variations
- Use Apple Cider Vinegar: For a more mellow, fruity tang.
- Add Whole Spices: Like cloves, cinnamon sticks, or mustard seeds for extra flavor.
- Smaller Batch?: Halve the recipe for a quick fridge pickle version.
- Beet Variety: Try golden beets for a colorful twist.
Final Thoughts
These Amish Pickled Red Beets aren’t just a way to preserve a harvest—they’re a jar of tradition, flavor, and love. Whether you’re new to canning or a seasoned pro, this recipe is a simple, satisfying way to bring something homemade to your table all year long.
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Amish Pickled Red Beets
Description
These Amish Pickled Red Beets are a pantry staple you’ll turn to again and again. With their vibrant color, sweet-tangy flavor, and old-fashioned charm, they’re a timeless way to preserve garden-fresh beets. This classic recipe is straight from the heart of traditional Amish kitchens—simple, honest, and packed with flavor.
Ingredients
8 pounds red beets, tops and roots removed
2 cups distilled white vinegar
2 cups granulated sugar
Instructions
Cook the Beets
Wash the beets thoroughly. If they’re large, cube them for even cooking. Add to a large stockpot and cover with water. Boil for 40–50 minutes, or until fork-tender. Reserve 2 cups of the beet cooking water before draining. Once cool enough to handle, peel off the skins.
Prepare the Brine
In a separate pot, combine the reserved beet juice with the sugar and vinegar. Stir well and bring to a full rolling boil, making sure all the sugar is dissolved. Remove from heat.
Pack the Jars
Fill sanitized pint jars with peeled beets, leaving 1 inch of headspace. Pour about ½ cup (or enough to cover) of hot brine into each jar, maintaining that 1-inch headspace. Wipe rims clean and secure lids and rings.
Process in Water Bath
Place jars into a canner or large pot filled with hot water. Ensure water covers the jars by at least 1 inch. Bring to a full boil and process for 10 minutes.
Cool and Store
Carefully remove jars and set them on a towel, spacing them several inches apart. Let sit undisturbed for 18–24 hours. Any unsealed jars should be stored in the fridge and used first.
