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.