Amish Pickled Beets Recipe | Sweet, Tangy & Easy to Make

Want a quick answer? Amish-style pickled beets are made by boiling fresh beets, peeling, and slicing them, then covering with a sweet-and-tangy brine of vinegar, sugar, and salt. Chill for a few days, or process in jars for up to a year. Simple, colorful, and full of flavor – this recipe is tradition in a jar.

Amish pickled beets recipe is one of those timeless dishes that never loses its charm. Sweet, tangy, and full of color, it brings a punch of flavor to the table. The balance of earthy beets, bright vinegar, and sugar makes it stand out.

This recipe comes from Amish and Pennsylvania Dutch traditions, where food preservation was essential. Families used simple canning methods to keep jars of pickled beets ready for church suppers, holiday spreads, or quick weekday meals.

In this guide, you’ll find every detail: a step-by-step Amish pickled beets recipe, storage and canning tips, flavor variations like spiced or pickled beet eggs, serving ideas, and answers to common questions. By the end, you’ll not only know the recipe but also how to make it fit your own taste.

This pickled beets is just the start. Our Amish side dishes collection will show you more homestyle recipes to complete your meal the authentic way.

History & Cultural Context

The recipe has its roots in Amish and Pennsylvania Dutch cooking traditions. For these communities, pickling was never just about taste – it was a way to preserve garden harvests through the long winter.

Pickled beets were especially popular because they stayed vibrant in color and flavor even after months in storage. A jar of ruby-red beets on the pantry shelf meant nutrition, variety, and a touch of sweetness when fresh produce was scarce.

Unlike modern recipes loaded with exotic spices, the Amish kept things simple. Vinegar, sugar, and fresh beets formed the base. Sometimes mustard seed or cloves were added, but often the recipe stayed plain – reflecting the Amish belief in simplicity and resourcefulness.

These beets often appeared at church suppers, community gatherings, and family meals. They paired well with roasted meats, breads, and potatoes – foods that defined the Amish table. Over time, the recipe became more than food. It became a cultural marker of tradition, thrift, and family heritage.

Ingredients – What You’ll Need & Why

A good recipe for pickled beets starts with the right ingredients. Each item has a specific role – some bring flavor, some preserve color, and others ensure safe pickling.

Beets

• Fresh medium-sized red beets work best.
• Smaller beets cook faster; larger ones can turn tough or woody.
• Garden beets give the richest flavor, but store-bought beets work fine too.

Vinegar

Vinegar does two jobs here: it adds tang and provides the acidity needed for safe preservation. Two types are most common.

• White Distilled Vinegar: The classic Amish choice. It has a sharp, clean, neutral taste that highlights the natural sweetness of the beets. It also keeps the color bright and vibrant. With 5% acidity, it’s perfect for safe canning.

• Apple Cider Vinegar: A softer, slightly sweet option with a fruity note. It makes the brine gentler, though it can darken the color slightly. It also carries 5% acidity, so it’s safe for preserving. Many modern cooks prefer it for a milder twist.

Bottom line: White vinegar delivers sharp and classic. Apple cider vinegar gives smooth and subtly sweet. Both work—it’s about taste preference.

Sugar

• Balances the vinegar’s tang.
• White sugar is standard; brown sugar adds deeper flavor.
• Adjust amounts carefully—ratios matter for safe pickling.

Salt & Spices (Optional)

• Traditional versions often skip heavy spices.
• A pinch of mustard seed, cloves, or bay leaf adds aroma.
• Always use pickling salt instead of table salt, which can cloud the brine.

Water or Beet Cooking Liquid

• Some cooks add beet cooking water for more flavor and deeper color.
• Plain water works fine too.

Equipment

• Glass jars with tight-fitting lids (pint or quart size).
• Large pot for boiling beets and preparing brine.
• Optional canning gear for long-term storage.

Step-by-Step Recipe: Basic Amish Pickled Beets

Making traditional pickled beets isn’t complicated. The process has three main stages: cooking the beets, preparing the brine, and combining everything in jars.

Step 1: Prepare the Beets

1. Wash beets thoroughly to remove dirt.
2. Trim off greens, leaving about 1 inch of stems to reduce bleeding.
3. Place in a pot, cover with water, and bring to a boil.
4. Simmer until tender—usually 30–40 minutes for medium beets.
5. Drain and cool slightly. Slip off skins by rubbing with fingers or paper towel.

Step 2: Make the Brine

1. In a saucepan, combine vinegar, sugar, and salt.
2. Add some beet cooking liquid (optional) for richer flavor.
3. Stir until sugar dissolves.
4. Bring to a boil, then simmer for 5 minutes.

Step 3: Slice and Pack

1. Cut beets into slices, wedges, or cubes.
2. Pack into clean jars, leaving ½ inch headspace.
3. Add spices if using.

Step 4: Add Brine and Seal

1. Pour hot brine over beets, covering completely.
2. Remove air bubbles with a clean utensil.
3. Wipe rims and secure lids.

Step 5: Store or Process

• Refrigerator Method: Cool jars, refrigerate, and let sit 24–48 hours. Best flavor after a week.

• Canning Method: Process in boiling water bath for 30 minutes. Store sealed jars in a cool, dark place for up to a year.

Tip: Let the beets marinate a few days before serving. The longer they sit, the more balanced the sweet-and-tangy flavor becomes.

Recipe Variations

The beauty of this recipe is how flexible it can be. Families adapt it to their taste, often passing down small changes through generations. Here are the most common variations.

Three-Ingredient Version

Some Amish households keep the recipe extremely simple. Just beets, vinegar, and sugar. No spices, no extras. The result is a clean, sharp flavor with deep color. This version works best if you want the natural taste of the beets to shine.

Spiced Pickled Beets

Others like to add gentle spice notes. A few mustard seeds, a clove, or a bay leaf in each jar can change the flavor profile completely. The beets become slightly aromatic without losing their sweet-and-sour balance.

Beet and Onion Combination

Thin slices of onion layered with the beets give a savory edge. The onion softens in the brine and adds a mild kick that pairs well with meat dishes.

Beet and Egg Variation

A popular Pennsylvania Dutch tradition is adding hard-boiled eggs to the brine. After a few days, the eggs take on the same ruby-red color and tangy flavor as the beets. These are known as pickled beet eggs and are often served at church suppers or holiday gatherings.

Using Different Vinegars

While white vinegar and apple cider vinegar are the classics, some cooks experiment with red wine vinegar for a richer flavor or rice vinegar for a milder profile. Each gives the beets a slightly different character.

How to Adjust Sweetness, Tang, Texture?

One of the strengths of homemade pickled beets is how easily you can adjust the flavor to match your preferences. A few small changes in sugar, vinegar, or cooking time can make a big difference.

Balancing Sweetness

• More sugar makes the brine smoother and rounds out the vinegar bite.
• Less sugar keeps the flavor sharper and closer to traditional Amish style.
• If using brown sugar, expect a deeper, almost molasses-like sweetness.

Adjusting Tang

• White vinegar creates a strong, crisp tang.
• Apple cider vinegar softens the acidity while adding a fruity note.
• Mixing the two can give you balance: sharpness from white vinegar and smoothness from cider vinegar.

Controlling Texture

• For firmer beets, reduce cooking time slightly so they hold their bite.
• For softer beets, cook longer until very tender before slicing.
• Always test with a fork; the texture should match how you plan to serve them.

Marinating Time

• A quick soak (24–48 hours) gives light flavor.
• A longer rest (5–7 days) produces richer, well-rounded taste.
• After two weeks, the beets are usually at peak flavor.

Safety & Preservation

When dealing with pickled foods, safety is as important as flavor. The right steps prevent spoilage and keep your jars safe to eat months later.

Acidity and Vinegar Strength

• Always use vinegar with 5% acidity. Anything weaker may not preserve the beets safely.
• Do not dilute the vinegar too much with water; it lowers the acid level.

Hot Water Bath vs. Refrigerator Pickling

• Refrigerator Pickling: Easiest method. Simply cool sealed jars and keep them chilled. Best for short-term use (up to 2–3 months).

• Hot Water Bath Canning: Needed if you want jars that last up to a year. Process filled jars in boiling water for 30 minutes to ensure a tight seal and safe storage.

Sterilizing Jars

• Wash jars and lids in hot, soapy water.
• Place jars in boiling water for 10 minutes or run them through a dishwasher cycle.
• Keep them hot until filling to prevent cracking.

Safe Ratios

• Stick to tested ratios of vinegar, sugar, and salt. These not only affect taste but also safety.
• Avoid guessing or making drastic cuts in vinegar.

Signs of Spoilage

• Cloudy liquid, mold, or strange odors mean the jar is unsafe.
• If a lid pops or bulges, do not taste—discard immediately.

Storage & Shelf Life

How long your pickled beets last depends on whether you refrigerate them or process them for canning. Both methods work, but the time frame is different.

Refrigerator Storage

• Jars cooled and stored in the fridge last up to 2–3 months.
• Always keep beets fully submerged in the brine.
• Use a clean utensil each time you take some out to avoid contamination.

Shelf-Stable Storage

• Properly sealed jars from a hot water bath canning last up to 12 months in a cool, dark place.
• Ideal storage spots include a pantry or basement with consistent temperature.
• Once opened, move the jar to the refrigerator and use within 1–2 months.

Quick Reference Table

Storage Method	How Long It Lasts	Notes
Refrigerator (unprocessed)	2–3 months	Must stay chilled at all times
Shelf-stable (canned)	Up to 12 months	Keep in cool, dark storage
Opened jar (any method)	1–2 months	Refrigerate after opening

Tip: For best flavor, don’t store the jars right next to strong-smelling foods (like onions or garlic). Beets can absorb odors over time.

Serving Suggestions & Pairings

Pickled beets aren’t just for jars on a shelf. They add color and flavor to many meals. Here are some of the best ways to enjoy them.

As a Side Dish

• Serve alongside roast chicken, pork, or beef.
• A scoop of beets pairs well with mashed potatoes and gravy.
• They fit perfectly at Sunday dinners or holiday spreads.

In Salads

• Toss with spinach, goat cheese, and walnuts for a quick salad.
• Mix with cucumbers and onions for a refreshing side.
• Add to pasta salads for a tangy bite.

With Eggs

• Classic pickled beet eggs are made by adding hard-boiled eggs to the beet brine.
• The eggs turn bright pink and soak up the sweet-sour flavor.
• Often served at Easter, potlucks, and church gatherings.

On Sandwiches and Wraps

• Layer sliced beets in turkey or ham sandwiches.
• Add to veggie wraps for crunch and color.
• Great with cream cheese or soft goat cheese.

With Cheese and Meats

• Beets brighten up a cheese board or charcuterie platter.
• The sweet-tangy flavor balances sharp cheddar, Swiss, or smoked meats.
• Add crackers or bread to complete the spread.

Seasonal and Festive Uses

• At Christmas, their vibrant color stands out on the table.
• In summer, they’re refreshing served chilled with cold meats.
• They add a traditional touch at Amish-style community meals.

Tip: Because of their bold color, serve pickled beets in glass bowls or clear dishes. The deep red adds instant visual appeal to any table.

Troubleshooting Common Issues

Even simple recipes can go wrong sometimes. Here are the most frequent problems people face when making pickled beets, along with quick fixes.

Beets Too Mushy

• Likely overcooked before pickling.
• Next time, check tenderness with a fork and stop cooking once it slides in easily.
• Use medium beets instead of very large ones for better texture.

Beets Too Firm

• Undercooked during the boiling stage.
• Extend simmering time by 5–10 minutes until fork-tender.
• Slice thinner for easier marination if already jarred.

Flavor Too Sharp

• Too much vinegar or not enough sugar.
• Add a small spoonful of sugar when serving to balance taste.
• For the next batch, adjust ratios slightly, but don’t reduce vinegar too far for safety.

Flavor Too Sweet

• Too much sugar in the brine.
• Mix in extra vinegar if caught before sealing.
• When serving, pair with salty or savory foods to balance.

Jar Lids Didn’t Seal

• Rim may not have been wiped clean, or jars cooled too quickly.
• Refrigerate unsealed jars and use within 2–3 months.
• For future batches, check lids for defects and process correctly in a hot water bath.

Eggs Turned Rubbery (for beet egg variation)

• Eggs stayed in hot brine too long.
• Let the brine cool slightly before adding hard-boiled eggs.
• Keep in the fridge and use within a week for best texture.

Tip: Always write down what went wrong with each batch. A quick note helps you perfect the recipe over time.

Frequently Asked Questions

Can I Use Canned Beets Instead of Fresh?

Yes, you can. Drain canned beets and skip the boiling step. Just be aware that fresh beets give a deeper flavor and better texture.

Can I Reduce the Sugar?

A little reduction is fine, but don’t cut it too much. Sugar balances the vinegar and helps preservation. If you want less sweetness, pair the beets with savory dishes instead.

What Vinegar Works Best?

White distilled vinegar gives the sharpest, most traditional flavor. Apple cider vinegar makes the brine milder and slightly sweet. Both are safe if they are 5% acidity.

How Long Before the Beets Are Ready to Eat?

They need at least 24–48 hours in the brine. For full flavor, wait 5–7 days. Many people think they taste best after two weeks.

Will The Color Stain My Hands or Containers?

Yes. Beets naturally stain hands, cutting boards, and some plastic containers. Use gloves, glass bowls, or non-staining utensils when handling them.

Do I Need to Pressure Can Them?

No. Beets are safe with water bath canning as long as vinegar strength is 5%. Pressure canning isn’t necessary for this recipe.

How Long Do Pickled Beet Eggs Last?

When refrigerated, pickled eggs should be eaten within one week. They absorb color quickly and taste best while still fresh.

Tips & Tricks from Amish Cooks / Community Voices

Generations of Amish families have perfected their way of making pickled beets. Here are some of the most useful insights that show up in kitchens and community gatherings.

Use Beet Juice For Brine

Instead of only water and vinegar, save some of the liquid used to boil the beets. Adding it to the brine deepens the ruby-red color and makes the flavor earthier.

Keep It Simple

Most Amish cooks don’t overload their recipe with spices. Vinegar, sugar, and beets are usually enough. If you want a true old-fashioned taste, skip the extras and stick to the basics.

Layering For Flavor

Some families place thin onion slices between beet layers before pouring in the brine. The onions soften, absorb the flavor, and give the beets a mild savory edge.

Jar Size Matters

Smaller pint jars are easier to use if you’re refrigerating, since they finish quickly after opening. Quarts are more practical for canning and long-term storage.

Rest Before Eating

Even though the jars look tempting, don’t rush. The longer the beets sit in brine, the more balanced and flavorful they become. A week of patience makes a big difference.

Community tip: At Amish potlucks, pickled beets are often served in simple glass bowls. Presentation is plain, but the deep red color always stands out.

Why This Pickled Beets Recipe Stands Out?

Pickled beets can be found in many cuisines, but the Amish way has its own charm. It’s a mix of simplicity, tradition, and practical cooking that makes this recipe memorable.

Simplicity Above All

This recipe doesn’t rely on exotic spices or hard-to-find ingredients. Just a few pantry staples create a sweet-and-sour balance that feels both comforting and familiar.

Color and Flavor in Every Jar

The deep ruby-red hue is striking. On a table full of pale potatoes, roasts, and breads, these beets stand out as a bright, tangy accent. Their bold color matches the bold flavor.

A Link to Tradition

For Amish families, pickled beets are more than food. They represent heritage, resourcefulness, and the passing down of recipes through generations. Every jar carries a piece of that history.

Versatility

They work as a side dish, a salad topping, a sandwich filler, or even as part of a festive platter. With or without eggs, plain or spiced, they adapt to many tastes and occasions.

Conclusion

Pickled beets have been part of Amish kitchens for generations. They are simple to make, full of flavor, and bring a burst of color to any table. With just a few ingredients, you get a side dish that feels both traditional and fresh.

This recipe isn’t limited to one style. You can keep it plain, add gentle spices, or even turn it into pickled beet eggs. Whether canned for the pantry or chilled in the fridge, the result is always satisfying.

Now it’s your turn. Try a batch, taste it after a few days, and see how the flavors develop. Once you do, you’ll understand why this recipe has been passed down and loved for so long.