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!

Photo by Janet V.
Impress everyone you know by pickling your own beets!

PREP TIME

5

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Ingredients

  • 10

    fresh red beets

  • 2

    teaspoons salt, divided

  • 1/2

    cup sugar

  • 1/2

    cup apple cider vinegar

  • 1

    cup water

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: