PICKLED BEETS
This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!
Provided by SHARON HOWARD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 60
Number Of Ingredients 5
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.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g
MRS. WAGESU00AE RED RIBBON SLICED PICKLED BEETS
I normally can beets every summer. I get the beets at the Iowa City Farmeru2019s Market. I use them as a condiment with meals. I usually can pickles in competition, so Iu2019d thought Iu2019d try beets this time at the Iowa State Fair this year and won second place.
Provided by Guest Recipe
Yield 6 pints
Number Of Ingredients 6
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.
Nutrition Facts :
RED RIBBON PICKLED BEETS
Provided by Guest Recipe
Number Of Ingredients 6
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.
Nutrition Facts :
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.nnThis year, I decided to try my hand at this pickled beets recipe using a little bit of help from Mrs. Wages.nnI 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 hadnu2019t planned well and didnu2019t 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 wasnu2019t enough liquid to fully cover the beets.nnOnce 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.nnWhat I particularly love about using a Mrs. Wagesu00ae 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 wonu2019t turn out. I also love that itu2019s an entirely acceptable shortcut (itu2019s particularly welcome on hot days when my kitchen begins to resemble a furnace). Iu2019m always delighted with what helps me get delicious food into jars and this pickled beets recipe is up there with the best.
Provided by Mrs. Wagesu00ae
Number Of Ingredients 5
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.
Nutrition Facts :
PICKLED BEETS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time P2DT1h25m
Yield Makes 2 cups
Number Of Ingredients 13
Steps:
- Swedish vinegar: Place all ingredients in a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat, and let cool.
- Beets: Put beets in a medium pot; add bay leaves, allspice berries, horseradish, and water. Bring to a boil, and cook until beets are tender when pierced, 45 minutes to 1 hour. Drain. When cool enough to handle but still warm, peel and cut into quarters.
- Transfer beets to a nonreactive container with a tight-fitting lid, and pour vinegar over them. Cover, and refrigerate at least 2 days and up to 1 week before serving.
PICKLED BEETS
The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. -Sara Lindler, Irmo, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
PICKLED BEETS
Make and share this Pickled Beets recipe from Food.com.
Provided by Lorrie in Montreal
Categories Low Protein
Time 1h20m
Yield 16 cups
Number Of Ingredients 8
Steps:
- Cook the beets until just tender.
- Slip off skins.
- Combine vinegar, water, sugar, spices and salt.
- Bring to a boil and simmer 15 minutes.
- Add the beets and simmer 5 minutes longer.
- Pack the beets into hot sterilized jars.
- Bring the syrup to a boil, then pour over beets.
- If not enough to cover add hot vinegar.
- Seal immediately.
- Allow to *pickle for 3 weeks before testing*.
Nutrition Facts : Calories 204.6, Fat 0.3, SaturatedFat 0.1, Sodium 278, Carbohydrate 48.4, Fiber 3.5, Sugar 44.8, Protein 2.9
SWEET PICKLED BEETS CANNING
My mom made these beets for us as kids and I now make them for my family. Fresh from the garden or farmers market.
Provided by Chili Dan
Categories Beginner Cook
Time 3h30m
Yield 4 pints, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the leaves off the beet about 3" off the beet to prevent the beet from bleeding out. (Reserve them for cooked greens).
- Separate into sizes so little ones don't get over cooked and big ones are not under cooked.
- I like 3 kettles they boil faster that way.
- No salt in the water.
- Boil beets till tender, can be checked using a fork (like a potato).
- Drain and discard cooking liquid; let beets cool so they can be easily peeled.
- Cut beets into 1/2" pieces, leaving very small beets whole.
- Combine brine ingredients in a kettle.
- Bring brine to a boil.
- Simmer 10 minutes.
- You may need to make more brine for this amount of beets.
- Wash pint jars and covers.
- Fill jars within 1/2" from the top with beets.
- Fill jar with boiling brine to 1/2" from top.
- Place lids, adjust rings fingertip-tight and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
- Cool processed jars undisturbed for 24 hours on a cloth-protected counter.
- Any leftover brine can be stored in the refrigerator till the next time you can.
Nutrition Facts : Calories 104.1, Fat 0.1, Sodium 2.3, Carbohydrate 25.6, Fiber 0.2, Sugar 25, Protein 0.1
EASY REFRIGERATOR PICKLED BEETS
Make and share this Easy Refrigerator Pickled Beets recipe from Food.com.
Provided by The Rabbit
Categories Low Protein
Time 30m
Yield 1 quart, 10 serving(s)
Number Of Ingredients 7
Steps:
- Bring to a boil: water, vinegar, spices & sugar.
- Peel roasted beets. Cut into quarters or slices. Pack into clean quart jar.
- Pour hot brine over beets in jar. Cover beets completely (add filtered water if needed).
- Store in fridge for 3-4 days, then enjoy.
More about "pickled beets recipe with mrs wages pickled beets mix food"
PICKLED EGGS: 4 EASY RECIPES!
From simplyrecipes.com
OLD FASHIONED PICKLED BEETS RECIPE
From theseoldcookbooks.com
QUICK-PICKLED SPICED BEETS RECIPE
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
MRS. WAGES REFRIGERATOR PICKLED BEETS MIX 1.33 OZ. (1 PACK)
From amazon.com
Reviews 57
RECIPES - MAIN & SIDE DISHES - DRINKS - MRS. WAGES®
From mrswages.com
PICKLE MIX PRODUCTS | QUICK PROCESS CANNING PRODUCTS | MRS. WAGES
From mrswages.com
EASY PICKLED BEETS (SWEET & SPICY) - THE ART OF DOING STUFF
From theartofdoingstuff.com
QUICK PICKLED BEETS - HOW TO PICKLE BEETS
From thepioneerwoman.com
MRS. WAGES® PICKLED BEETS MIX - MRS. WAGES®
From mrswages.com
PICKLED BEET SALAD - CTV
From more.ctv.ca
BEST PICKLED BEETS RECIPES
From foodnetwork.ca
12 PICKLED BEET RECIPES TO MAKE AT HOME
From allrecipes.com
CANNING VEGETABLES - RECIPES AND TIPS & TRICKS - MRS. WAGES
From mrswages.com
EASY PICKLED BEETS - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
MRS. WAGES® PICKLED BEETS REFRIGERATOR OR CANNING MIX
From mrswages.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love