Verna's Beet Relish
Verna says this is “good with roast beef or almost anything.” She likes it spicy, so hold back on the horseradish and cayenne if you prefer a tamer relish.
Ingredients
2 cups peeled, finely chopped (or grated), cooked fresh beets (about 3 medium beets)
2 tablespoons grated fresh horseradish (not prepared sauce)
4 teaspoons sugar (or more, to taste)
4 teaspoons vinegar
1 teaspoon cayenne pepper
Kosher or sea salt and freshly ground black pepper
Instructions
In a large bowl, combine ingredients. Sample, and adjust the flavor with more horseradish or sugar, to taste. Spoon into sterilized jars and seal in a hot water bath. Use immediately or store in refrigerator.
Yield:
1 pint
Preparation Time
30 Minutes
Total Time
30 Minutes
Preparation Method
Category
Course
Source
FREE BEGINNER'S GARDEN GUIDE!
BONUS: You’ll also receive our Almanac Companion newsletter!
Reader Comments
Leave a Comment
Verna's beet relish recipe.
"to finish my comment" It would have been nice to have been given the length of time for the water bath canning. This sounds like it will be a delicious addition to our much loved pickled beets.
Vernabeet relish
It would have been nice to have been given the time for