Verna's Beet Relish


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


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.


1 pint

Preparation Time

30 Minutes

Total Time

30 Minutes

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