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Lancaster Pickled Beets

(9 Votes)
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

  1. In a saucepan, combine sugar, cornstarch, salt, vinegar, and water; stir until smooth.
     
  2. 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.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Pickled beets do not use cornstarch . This is a version of Harvard beets.

Pickled beets are not thickened and they are served cold or at room temp

My Mom and I have made Pickled Beets, and have added hard boiled eggs too with the onion. very good also.

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..

Will try this - I love pickled beets with onions. They used to be available in the pickle aisle but can't find them now.

When I make pickled beets I use the juice from the beet so it has that nice bright color.

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!!

When I read this recipe I was thinking that it sounded like Harvard beets.

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!!

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.

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

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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