Beet Relish-Canning Recipe

Name: Beet Relish-Canning Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 10 half pints
Ingredients: 1 quart cooked chopped beet, around 12 medium to large beet (not to large though, they get woody); 1 quart chopped raw cabbage; 1 1/2 cups sugar; 1 cup chopped yellow onion; 1 cup chopped red bell pepper; 1 tablespoon prepared horseradish (not the creamed stuff); 1 tablespoon salt; 3 cups vinegar

Submitted by Diana Adcock

"Another way to use up beets when "you just dont know what else you can make with them""

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photo by annette.lotz

Ready In:: 1hr 10mins
Ingredients:: 8
Yields:: 10 half pints

ingredients

1 quart cooked chopped beet, around 12 medium to large beet (not to large though, they get woody)
1 quart chopped raw cabbage
1 ¹⁄₂ cups sugar
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 tablespoon prepared horseradish (not the creamed stuff)
1 tablespoon salt
3 cups vinegar

directions

In a large non reactive saucepot combine all ingredients.
Bring to a boil then reduce to a simmer-stir well.
Simmer for 10 minutes.
Pack hot relish into hot sterile jars.
Leave 1/4 inch headspace.
Remove air bubbles.
Wipe rims and adjust two piece caps.
Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.

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Reviews

This is the same recipe that my Mother used. She always added more horseradish, and it was nothing short of fantastic!! Makes a great side dish.

mrbones