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Amish Pickled Beets


This homemade picked beets recipe is ultimately better than any beets you can buy in a store. Use on top of a salad or eat it as a side to a big hearty steak!

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Rate this recipe 4/5 (87 Votes)


  • 10 fresh red beets
  • 2 teaspoons salt, divided
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 1 cup water


Servings -1
Preparation time 5mins
Cooking time 75mins


Step 1

Cut 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 1 hour, or until fork-tender.

Drain beets, allow to cool slightly, then 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.

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