1 hr 15 mins
Mr. Sauce's Note:
A pantry standard in most homes and everyone has their own homemade version. However, ask anyone and they will tell you the best ones are made by Bick's, and I agree. So here's the Bick's recipe.
My Private Note
Units: US | Metric
- 1Under cold running water, thoroughly wash beets. Cut stems leaving 1" of stem and all of the root attached. Place beets into a large pot and fill with COLD water enough to cover beets by 1". Bring to a boil over high heat, then reduce heat to a simmer and cook covered until beets are fork tender. (20-30 minutes).
- 2Drain beets saving liquid in a separate container and immediately plunge hot beets into an ice water bath to stop cooking process. When cool enough to handle, remove skin, stems and roots.
- 3Slice onion into 1/4" thick, separated rings.
- 4Make a cheesecloth spice bag containing cloves and cinnamon stick. In a medium pot combine 1 1/2 Cups of reserved beet cooking liquid, vinegar, sugar, salt and add the spice bag. Bring mixture to a boil, then reduce heat and simmer covered for 5 minutes.
- 5Pack hot, sterilized, 1 Litre pickling jars with alternating layers of onion rings and whole beets. Start with onion rings on bottom and end with onion rings on top.
- 6Ladle hot spice liquid through a strainer into beet filled jars leaving 1/4" air space at top. Seal jars and process in a boiling water bath for 10 minutes.
- 7After processing, remove jars, let cool and store in cupboard. Ready in 2 weeks.
- 8Keeps for 12 months, refrigerate after opening.
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Nutritional Facts for Bick's Pickled Beets
Serving Size: 1 (368 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 264.5
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1316.2 mg
- Total Carbohydrate 57.8 g
- Dietary Fiber 6.0 g
- Sugars 48.4 g
- Protein 3.4 g