Bick's Pickled Beets
"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."
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
4 litres
- Serves:
- 6-8
ingredients
- 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
directions
- 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.
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Reviews
-
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 !!
RECIPE SUBMITTED BY
Born in the 1950's in Manchester, England and immigrated to Canada while still young and impressionable.
Raised by blue blood british parents who, with staunch british authority, brought me up often kicking and screaming on traditional English fare.
From this came my passion for true and authentic British dishes and condiments.
As these items were not to be found on Canadian menus or in stores, my only recourse was to recreate them myself.
I've been successfully cloning the Brand Name guys for over 30 years to the delight of friends and strangers alike. My hope is you will enjoy them too.
