Laura Anne Lapp

Pickled Beets

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Preparation info

  • Yield: approx.

    10 pints

    • Difficulty

      Easy

Appears in

Amish Canning & Preserving

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

Pickled beets is another traditional Amish dish that is served at lunch following church services. These beets are sweet but also sour.

Ingredients

  • 10 pounds fresh, raw beets
  • 2 cups vinegar
  • 2 cups

Method

  1. Wash the beets thoroughly.
  2. Cut off the leafy tops, but leave the tops of the stems intact. You will remove the tops later. Do not remove the root end, either.
  3. Cover the beets with water in a large stockpot and boil until fork tender.
  4. Drain cooking liquid, reserving 2