Print Options:

Mrs. Wages® Red Ribbon Sliced Pickled Beets

Yields6 pints

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.

Mrs. Wages® Red Ribbon Sliced Pickled Beets

 4 lbs beets with root 1 inch stem intact
 1/2 cup prepared horseradish
 1 cup commercial white vinegar (5% acidity)
 1 cup sugar
 2 medium onions, sliced thin
 1 pouch Mrs. Wages® Pickled Beets Mix
1

Trim and wash beets. Place in boiling water and boil until tender (about 25 to 30 minutes).

2

Discard the liquid and cool the beets in ice water. Trim the roots, stems and remove the skin. Slice the beets ¼ inch thick.

3

Combine 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.

4

Sterilize 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.

5

Process 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.

Nutrition Facts

0 servings

Serving size

6 pints