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Beet Relish

chef.tim.lee's picture
  Beets 2 1⁄2 Pound (Medium Sized)
  Coarsely chopped cabbage 4 Cup (64 tbs), coarsely chopped
  Chopped onion 1 Cup (16 tbs), chopped
  Chopped sweet red pepper 1 Cup (16 tbs), chopped
  Sugar 1 1⁄2 Cup (24 tbs)
  Vinegar 3 Cup (48 tbs) (5% Acidity)
  Salt 1 Tablespoon
  Prepared horseradish 1 Tablespoon

Leave root and 1 inch of stem on beets; scrub with a brush.
Place beets in a large Dutch oven, and add water to cover; bring to a boil.
Cover, reduce heat, and simmer 35 to 40 minutes or until tender; drain.
Pour cold water over beets, and drain; let cool.
Trim off beet stems and roots, and rub off skins.
Coarsely chop enough beets to measure 4 cups.
Reserve any remaining beets for other uses.
Combine 4 cups beets and next 7 ingredients in a large Dutch oven; cook over low heat for 10 minutes.
Bring mixture to a boil.
Quickly spoon relish into hot sterilized jars, leaving 1/4 -inch headspace; cover at once with metal lids, and screw bands tight.
Process in boiling-water bath 15 minutes.
Note: Drained and coarsely chopped canned beets may be substituted for fresh beets, if desired.

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Beet Relish Recipe