Book your group cooking class
Our private group, youth, and team-building cooking classes in Calgary are the perfect way to cook, laugh, and learn together. Led by Red Seal Chefs, our cooking classes welcome all ages and skill levels.
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.