Prep 30 mins
Cook 45 mins
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.
- 8 cups raw beets (golf ball size)
- 2 cups onions
- 4 cups white vinegar
- 1 1⁄2 cups water (reserved from cooking beets)
- 1 tablespoon pickling salt
- 1 cup sugar
- 1⁄2 tablespoon whole cloves
- 4 inches cinnamon sticks
- Under 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).
- Drain 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.
- Slice onion into 1/4" thick, separated rings.
- Make 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.
- Pack 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.
- Ladle 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.
- After processing, remove jars, let cool and store in cupboard. Ready in 2 weeks.
- Keeps for 12 months, refrigerate after opening.
these are our Go To recipe for beets now. We doubled our allotment in the garden so we could pickle more this year , because everyone wants some once they taste them !!