Red Ribbon Pickled Beets

Red Ribbon Pickled Beets

  By  , ,

October 27, 2015

Red Ribbon Pickled Beets


1Combine beet mix, horseradish, vinegar, sugar and beets in large pot. Simmer for 10 minutes. Remove from heat. Add sliced onions, mix well.

2Pack beets into sterilized jars, leaving ½-inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving ½-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.


6 ½ cups cooked and peeled beets

1/2 cup prepared horseradish

1 cup white vinegar (5% acidity)

1 cup granulated sugar

2 medium red onions, sliced

1 packet Mrs. Wages® Pickled Beets Mix


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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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