Lancaster Pickled Beets
- SERVES
- 6
- COOK TIME
- 15 Min
In Amish country, pickled beets are a staple go-along for family meals. Our easy version tastes just like theirs but we use the convenience of canned beets that we simmer in an easy homemade sauce -- and get the same result!
What You'll Need
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 cup vinegar
- 1/4 cup water
- 2 (15-ounce) cans sliced beets, drained
- 1 tablespoon diced onion
- 1 tablespoon butter
What to Do
- In a saucepan, combine sugar, cornstarch, salt, vinegar, and water; stir until smooth.
- Bring mixture to a boil over medium heat and cook 1 to 2 minutes, or until thickened. Add beets and onion to mixture and simmer on low 8 to 10 minutes or until heated through, stirring occasionally. Add butter, stir until melted, and serve.
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doloreseleeson 392 7811
Jan 22, 2016
Pickled beets do not use cornstarch . This is a version of Harvard beets.
hstrieder 3665274
Jan 21, 2016
Pickled beets are not thickened and they are served cold or at room temp
shaylasnana
Jan 09, 2015
My Mom and I have made Pickled Beets, and have added hard boiled eggs too with the onion. very good also.
lucretia1010 96337 22
Jan 21, 2015
I have canned beets for years and had never heard of putting the eggs in them until this year when a first time beginner used them,,,she gave us a jar and she did a great job on the beets and my husband ate the eggs and loved them..
shoff158
Mar 25, 2013
Will try this - I love pickled beets with onions. They used to be available in the pickle aisle but can't find them now.
dylausted 4013272
Jan 24, 2013
When I make pickled beets I use the juice from the beet so it has that nice bright color.
dme1005
Jan 23, 2013
I make Harvard Beets as simple as anyone. I use equal parts sugar, vinegar and water ( about 1/2 cup each) to a can of cooked baby or siced beets drained and rinsed. Then when they simmer I add 1tbsp cornsarch mixed with a little water until they thicken. Tak about easy and good, I make a meal of leftover beets with garlic bread when I am alone and it's so good!!
lucretia1010 96337 22
Sep 22, 2015
When I read this recipe I was thinking that it sounded like Harvard beets.
dme1005
Jan 23, 2013
I make Harvard Beets as simple as anyone. I use equal parts sugar, vinegar and water ( about 1/2 cup each) to a can of cooked baby or siced beets drained and rinsed. Then when they simmer I add 1tbsp cornsarch mixed with a little water until they thicken. Tak about easy and good, I make a meal of leftover beets with garlic bread when I am alone and it's so good!!
lfgeorge02 5675420
May 31, 2012
REAL Lancaster Pickled beets are never thickened. And no onions are added. This recipe is more like Harvard beets-but in Lancaster, they do not have onions either. If you're going to call them Lancaster, then make sure they are authentic.
texgal55
May 04, 2011
Years ago, I had a recipe for what was called "Harvard Beets" and I fixed it quite often. Somewhere along the line, I've lost it and have never found a recipe to replace it. I must say this one comes pretty close. Mine didn't have onion in it I'm quite sure and the best I remember it had either orange juice or some of the frozen concentrate in a can that you reconstitute to breakfast OJ. And I really believe it was the later, I just don't remember how much you used. So thank you, Mr. Food, for this recipe. Oo-ooh it's so good!! Myra Wade
kidhauler1948
May 31, 2012
Harvard Beets are teh same without the onion. My family has been eating these as long as i can remember. I use the recipe in the Fannie FArmer Cookbook.
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