Amish Pickled Beets Recipe 395

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AMISH PICKLED BEETS RECIPE - (3.9/5)



Amish Pickled Beets Recipe - (3.9/5) image

Provided by á-5531

Number Of Ingredients 5

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

Steps:

  • 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.

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

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.

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Steps: 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.
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