Mrs Wagesu00ae Red Ribbon Sliced Pickled Beets Recipes

PICKLED BEETS RECIPE WITH MRS. WAGES PICKLED BEETS MIX

Steps:

• 1 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.
• 2 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.
• 3 Add vinegar, sugar, horseradish and Mrs. Wages Pickled Beet mix. Bring to a boil.
• 4 Pack beets into six prepared pint jars and top with liquid, leaving 1/2 inch headspace.
• 5 Store in refrigerator.

RED RIBBON PICKLED BEETS

Steps:

• 1 Combine beet mix, horseradish, vinegar, sugar and beets in large pot. Simmer for 10 minutes. Remove from heat. Add sliced onions, mix well.
• 2 Pack beets into sterilized jars, leaving u00bd-inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving u00bd-inch headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 3 parts vinegar and 1 part water. Hot water bath for 20 minutes for pints and 30 minutes for quarts. Product is ready to eat in 24 hours.

MRS. WAGESU00AE RED RIBBON SLICED PICKLED BEETS

Steps:

• 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 u00bc inch thick.
• 3 Combine the vinegar, sugar, horseradish, Mrs. Wagesu00ae 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.

PICKLED BEETS

Steps:

• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
• Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
• In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

PICKLED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

PICKLED EGGS WITH BEETS

Steps:

• Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.