Amish Canned Pickled Beets Recipe
A traditional Amish recipe for sweet and tangy pickled beets, perfect for long-term storage and enjoyment year-round.
Equipment
- 1 Large Pot (for boiling beets)
- 1 Medium Saucepan (for making pickling brine)
- 1 Canning Pot (for water bath canning)
- 6 Pint-Sized Mason Jars (sterilized)
- 1 Jar Lifter
- 1 Funnel
- 1 Ladle
Ingredients
- 10 cups fresh beets about 4 lbs, washed and trimmed
- 3 cups white vinegar 5% acidity
- 2 cups granulated sugar
- 1 cup water
- 1 1/2 tsp pickling salt
- 1 cinnamon stick
- 6 whole cloves
- 6 whole allspice berries
Instructions
- Place beets in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 30–40 minutes.
- Drain and allow beets to cool. Peel and slice into desired thickness.
- In a medium saucepan, combine vinegar, sugar, water, salt, cinnamon stick, cloves, and allspice. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Remove the cinnamon stick and spices from the brine.
- Pack sliced beets into sterilized pint jars, leaving 1/2-inch headspace.
- Pour hot pickling brine over the beets, ensuring they are fully submerged while maintaining headspace.
- Wipe jar rims clean, place sterilized lids on top, and screw on rings until fingertip-tight.
- Process jars in a boiling water bath for 30 minutes (adjust for altitude if necessary).
- Carefully remove jars and allow them to cool undisturbed for 12 hours. Check seals before storing.
Notes
📌For a more intense flavor, allow pickled beets to sit for at least a week before consuming.
📌Use red or golden beets for variation in color.
📌Always ensure proper canning methods to prevent spoilage.
