Bick's Pickled Beets
Brighten your table with the vibrant flavor of Bick's Pickled Beets, a tangy-sweet delight perfect for any occasion. This classic recipe combines tender, earthy beets with a spiced brine of white vinegar, sugar, and pickling salt, infused with warm hints of cinnamon and cloves. The simple yet rewarding process involves simmering and slicing freshly cooked beets before bathing them in the fragrant pickling solution. Whether you enjoy them as a flavorful side dish, a zesty salad topping, or part of a charcuterie board, these homemade pickled beets are sure to impress. Ready in under 90 minutes, this recipe provides four servings and can be refrigerated for immediate enjoyment or preserved for longer with proper canning techniques. Perfect for lovers of pickled vegetables, small-batch canning enthusiasts, and those seeking an easy way to enjoy fresh beets year-round.
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Ingredients
- 2 pounds beets
- 1.5 cups white vinegar
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon pickling salt
- 1 piece cinnamon stick
- 5 pieces whole cloves
Directions
Step 1
Wash the beets thoroughly to remove any dirt, then trim off the stems and roots.
Step 2
Place the beets in a large pot, cover them with water, and bring to a boil over medium-high heat.
Step 3
Lower the heat to a simmer and cook the beets for 30-40 minutes, or until they are tender and can be easily pierced with a fork.
Step 4
Carefully drain the beets and allow them to cool until they are safe to handle. Peel the skins off by rubbing them gently with your hands or a paper towel.
Step 5
Slice the peeled beets into 1/4-inch-thick rounds or wedges, depending on your preference, and set them aside.
Step 6
In a medium saucepan, combine the white vinegar, granulated sugar, water, pickling salt, cinnamon stick, and whole cloves.
Step 7
Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar is fully dissolved.
Step 8
Reduce the heat and simmer the pickling liquid for 5 minutes to allow the flavors to meld.
Step 9
Remove the cinnamon stick and whole cloves using a spoon or small strainer.
Step 10
Pack the sliced beets into sterilized jars, leaving about 1/2 inch of headspace.
Step 11
Pour the hot pickling liquid over the beets, ensuring they are fully submerged but maintaining the headspace.
Step 12
Seal the jars tightly with sanitized lids and let them cool to room temperature.
Step 13
Store the jars in the refrigerator for at least 24 hours before serving to allow the flavors to develop. For longer storage, process the jars using a hot-water bath canning method.
Nutrition Facts
| Serving size | (575.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 833.5 |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 5821.7mg | 0% |
| Total Carbohydrate 202.3g | 0% |
| Dietary Fiber 1.4g | 0% |
| Total Sugars 200.2g | |
| Protein 0.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 54.7mg | 0% |
| Iron 0.5mg | 0% |
| Potassium 273.4mg | 0% |
Source of Calories