Mrs. Wages® Red Ribbon Sliced Pickled Beets
By [email protected] Appetizer/Snacks, Canning Vegetables, Winning
October 19, 2015
I normally can beets every summer. I get the beets at the Iowa City Farmer’s Market. I use them as a condiment with meals. I usually can pickles in competition, so I’d thought I’d try beets this time at the Iowa State Fair this year and won second place.
- Yields: 6 pints
Directions
1Trim and wash beets. Place in boiling water and boil until tender (about 25 to 30 minutes).
2Discard the liquid and cool the beets in ice water. Trim the roots, stems and remove the skin. Slice the beets ¼ inch thick.
3Combine the vinegar, sugar, horseradish, Mrs. Wages® Beet Mix and sliced beets; stir to combine. Bring this mixture to a boil and then reduce heat and simmer for 10 minutes. Remove from heat, add sliced onions and mix well.
4Sterilize pint Mason jars. Fill jars with beets and add the hot vinegar solution. Maintain a 1/2-inch headspace. Wipe the rim with a clean, damp cloth. Tighten the hot lids with rings onto the jars.
5Process the jars using a boiling water bath technique. Process time was 30 minutes. The beets were processed in Johnson County, IA, altitude 660 feet on 6/16/2013. The beets were canned in compliance with current USDA guidelines.
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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
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