Best Amish Pickled Beets Recipes

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

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.

TEACHERMAN'S AMISH PICKLED EGGS AND BEETS

Steps:

• 1. Boil the eggs, cool and peel.
• 2. Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
• 3. In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
• 4. Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
• 5. **NOTE: Shake up jar two times a day for even coloring. I refrigerate for FOUR days to have the purple hue permeate the entire egg white. Sometimes I cut the eggs in half right before serving for an added visual pizazz! **Also, I've boiled fresh beets, reserving that juice, and have had great-if not better-results.

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

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.