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.
Read NextCinnamon Maple Roasted Veggies
Your Recently Viewed Recipes
Thanks for your comment. Don't forget to share!
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.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
