Pickled Beets Recipe with Mrs. Wages Pickled Beets Mix
Each year, pickled beets are on my list of preserves that I absolutely must make. Some years I do them with the standard array of pickling spices and other years use a slightly sweetened, ginger-spiked brine.
This year, I decided to try my hand at this pickled beets recipe using a little bit of help from Mrs. Wages.
I deviated from the package recipe slightly and used five pounds of beets (simmered until tender, peeled and sliced into 1-inch cubes), the lower end of the sugar suggested, and omitted the onions (simply because I hadn’t planned well and didn’t have enough in the house). I also found that I needed a good deal more vinegar than the recipe initially calls for, as there just wasn’t enough liquid to fully cover the beets.
Once I added additional vinegar to create enough liquid, these pickles came together so quickly. Even with my small changes, I still had a yield of six pints. I took a taste while filling the jars and the flavors were spot-on. I particularly liked the addition of the prepared horseradish, as it gave the pickles a gentle spiciness. I plan on giving them a couple weeks to fully marinate before digging in.
What I particularly love about using a Mrs. Wages® mix is that it takes the guesswork out of the canning process. It allows me to try new flavors without running the risk that it won’t turn out. I also love that it’s an entirely acceptable shortcut (it’s particularly welcome on hot days when my kitchen begins to resemble a furnace). I’m always delighted with what helps me get delicious food into jars and this pickled beets recipe is up there with the best.
Directions
For this pickled beets recipe place beets into a large saucepan and cover with water. Bring to a boil and cook until beets are just tender.
Drain beets and cover with cold water. When beets are cool enough to handle, rub the skins off. Slice into wedges or cubes and return to the empty pot.
Add vinegar, sugar, horseradish and Mrs. Wages Pickled Beet mix. Bring to a boil.
Pack beets into six prepared pint jars and top with liquid, leaving 1/2 inch headspace.
Store in refrigerator.
NOTE: If you alter a recipe it is best to freeze or refrigerate the finished food, do not attempt to process for shelf-stable storage.
Ingredients
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.
Ingredients
Directions
For this pickled beets recipe place beets into a large saucepan and cover with water. Bring to a boil and cook until beets are just tender.
Drain beets and cover with cold water. When beets are cool enough to handle, rub the skins off. Slice into wedges or cubes and return to the empty pot.
Add vinegar, sugar, horseradish and Mrs. Wages Pickled Beet mix. Bring to a boil.
Pack beets into six prepared pint jars and top with liquid, leaving 1/2 inch headspace.
Store in refrigerator.
Notes
NOTE: If you alter a recipe it is best to freeze or refrigerate the finished food, do not attempt to process for shelf-stable storage.
