The Amish Cook: Amish Church Red Beets
- 2 cups brown sugar
- 2 cups beet water (water that was used to cook the beets)
- 2 cups vinegar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon Allspice
- Wash beets, cook in water until tender.
- Remove skins (they will easily slip off).
- Cut beets into bite-sized pieces.
- Pack into jars.
- Combine syrup ingredients and pour over the beets filling up to the neck.
- After putting on lids. Hot water bath for 10 minutes.
- (Editor’s Note: canning is a part of Amish culinary culture and the recipe is included as insight into that culture.
- For proper canning techniques, please contact your local extension agent or consult the USDA.gov website).
Recipe by Amish 365 at https://www.amish365.com/the-amish-cook-amish-church-red-beets/
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