Advertisement
Pickled Beets
Preparation info
- Yield: approx.
10 pints
- Difficulty
Easy
Appears in
Published 2019
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 2 cups 2 cups
Method
- Wash the beets thoroughly.
- 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.
- Cover the beets with water in a large stockpot and boil until fork tender.
- Drain cooking liquid, reserving
2
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe