We love the taste of this beet relish with any type of meat or bean dish. You can adjust the pepper and horseradish to taste. —Norma Leatherwood, Sevierville, Tennessee
Spicy Beet Relish
Canning Altitude
Spicy Beet Relish
Prep Time
1 hour
Cook Time
15 min
Yield
3 pints
Ingredients
- 4 pounds fresh beets
- 1 cup sugar
- 1 cup cider vinegar
- 2 tablespoons grated peeled horseradish
- 2 teaspoons canning salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- Optional: Sliced baguette and grated lemon zest
Directions
- 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, 45-60 minutes or until tender. Remove from water; cool. Peel and shred beets.
- In a Dutch oven, combine sugar and vinegar; cook and stir over medium heat until sugar is dissolved. Stir in shredded beets, horseradish, salt, cayenne and pepper; bring to a boil.
- Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. If desired, serve on baguette slices and sprinkle with lemon zest.
Nutrition Facts
1/4 cup: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 256mg sodium, 17g carbohydrate (15g sugars, 2g fiber), 1g protein.
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