Ingredients for Bick's Pickled Beets
- 6 lbs raw beets
- 1/2 cup sliced onions
- 3 cups white vinegar
- 1 1/2 cups water
- 1 teaspoon pickling salt
- 1 1/2 cups sugar
- 1 teaspoon whole cloves
- 1 cinnamon stick
- 1 teaspoon pickling spice
- 1 garlic clove (optional)
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How to Make Bick's Pickled Beets
- Wash and trim the beets, leaving about 1/2 inch of stem and root attached.
- Place beets in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until a fork easily pierces the beets.
- Drain the beets and, once cool enough to handle, peel and slice or chop them into your desired size (1/2-inch thick slices are recommended).
- Meanwhile, prepare the pickling liquid: In a saucepan, combine the vinegar, water, sugar, salt, pickling spice, garlic, and onion.
- Bring the pickling liquid to a boil, stirring until the sugar and salt dissolve completely.
- Pack the sliced beets tightly into sterilized jars. Leave about 1/2 inch of headspace.
- Pour the hot pickling liquid over the beets, leaving about 1/2 inch of headspace.
- Remove any air bubbles by running a knife or chopstick along the sides of the jar.
- Wipe the jar rims clean, and place lids and rings on the jars.
- Process in a boiling water bath for 10 minutes (adjust for altitude).
- Remove jars and let cool completely. You should hear a 'pop' as the jars seal.
- Let the pickled beets sit for at least 24 hours before enjoying. They will develop more flavor over time.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
193g
Fat
0g
Carbs
19g
