Friday, June 9, 2017

Relishing Life... Beet Relish

Beet Relish
Found on headspacecanning.blogspot

makes approximately 4 pints

This recipe calls for cooked beets. You can either boil them for 35-40 (like I do) or you can roast them in the oven until tender. Either way works. Just make sure that you boil or roast them whole, skin on. This makes it easier to peel the beets and keeps them from bleeding into your water or roasting pan.

5 cups cooked, peeled, and diced beets
5 cups shredded red cabbage
3 cups white vinegar
1-1/2 cups granulated sugar
1 Tbsp prepared horseradish
1 Tbsp kosher salt

In a large, nonreactive pot, combine beets, cabbage, vinegar, sugar, horseradish, and salt on medium-high heat. Bring to a boil, reduce heat, and simmer 15-20 minutes until beets and cabbage are tender.

The cabbage will almost have the texture of sauerkraut when it is ready.

Ladle the relish into hot, sterilized pint jars. Ladle additional relish liquid on top to 1/2 inch headspace (you may have some liquid that you do not end up needing).

Remove air bubbles and adjust headspace. Wipe the rim of each jar. Top each jar with a sterlized lid and ring.

Process in a boiling water bath for 15 minutes. Allow jars to sit in canner additional 5 minutes after processing time is complete.

Remove jars to a towel to cool for 24 hours. Check seals, label, and store.


  1. This sounds great, I love beets. And I made some great red cabbage sauerkraut a few years ago. I wonder if this would ferment well. Maybe I'll try it both ways.

    1. Yum! Let us know if you try it fermented! Sounds wonderful! ~~Granny

  2. Thank you <3 <3's
    This recipe makes my mouth water
    Look forward to making it
    Make sure to use #Organic and #OnlyOrganic ingredients
    I'm going to be using RAW COCONUT SUGAR

  3. Just an update: My fermented beet relish turned out great! Left out sugar, horseradish, and vinegar, added a bit more sea salt and water to cover. Left at room temp about 10-14 days. Now in fridge. Yummy!


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