Amish Pickled Beets Recipes

PICKLED BEETS

Pickled Beets image

This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!

Provided by SHARON HOWARD

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 50m

Yield 60

Number Of Ingredients 5

Ingredients

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves

Steps:

Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g

PENNSYLVANIA DUTCH PICKLED BEETS AND EGGS

Pennsylvania Dutch Pickled Beets and Eggs image

A gift from the Amish.

Provided by Cindy

Categories Side Dish Vegetables

Yield 8

Number Of Ingredients 9

Ingredients

8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
½ teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Steps:

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 44.9 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 498.3 mg, Sugar 26 g

AMISH PICKLED EGGS AND BEETS

Amish Pickled Eggs and Beets image

This is an easy recipe that my grandmother used to serve in the spring. My brother still refers to this dish as "Easter eggs". Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs.

Provided by Mercy

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup cider vinegar
1 cup beet juice (add water, if necessary, to make 1 cup)
1/2 cup brown sugar (packed)
1 teaspoon salt
6 hard-boiled eggs, shelled
1 (15 ounce) can small round beets

Steps:

Boil first four ingredients gently for 5 minutes.
Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
To serve, cut eggs in half or quarters.

AMISH PICKLED EGGS AND BEETS RECIPE - (3.9/5)

Amish Pickled Eggs and Beets Recipe - (3.9/5) image

Provided by á-75476

Number Of Ingredients 6

Ingredients

1 cup cider vinegar
1 cup beet juice (add water, if necessary, to make 1 cup)
1 ⁄2 cup brown sugar (packed)
1 teaspoon salt
6 hard-boiled eggs, shelled
1 (15 ounce) cansmall round beets

Steps:

Boil first four ingredients gently for 5 minutes. Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator. To serve, cut eggs in half or quarters. The longer they sit the better they soak up the juice.

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