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Beet Relish-Canning Recipe

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“Another way to use up beets when "you just dont know what else you can make with them"”
1hr 10mins
10 half pints

Ingredients Nutrition

  • 1 quart cooked chopped beet, around 12 medium to large beet (not to large though, they get woody)
  • 1 quart chopped raw cabbage
  • 1 12 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


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

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