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BEET AND HORSERADISH RELISH
Beets and horseradish go together perfectly in this easy pickled relish. Serve it with roast or grilled meats, with sausages or on sandwiches.
Yield: Makes 5 pint jars.
July 02, 2019
BEET AND HORSERADISH RELISH
Ingredients
- 4 lb medium beets (about 10)
- 1/2 cup freshly grated horseradish
- 2 cups vinegar
- 1/2 cup granulated sugar
- 2 tsp pickling salt
- 1 tbsp mixed pickling spice, tied in cheesecloth bag
Directions
- Cook beets until tender. Run under cold water until cool enough to handle. Peel; grate finely. Combine grated beets and horseradish.
- To prepare pickling liquid, combine vinegar, sugar, salt and pickling spice in a non-reactive saucepan. Bring to a boil; boil 1 - 2 minutes. Remove spice bag. Combine beet mixture and pickling liquid in saucepan. Return quickly to a boil, stirring constantly.
- Spoon into hot sterilized jars leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional relish, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in Alberta for 25 minutes in a boiling water bath.
Nutritional analysis per 1 tbsp serving:
9 calories, 0.0 g fat, 0.2 g protein, 1.9 g carbohydrate, 0.4 g fibre, 39 mg sodium
Tip:
Drained prepared horseradish may be used in place of fresh horseradish.