Pickled Refrigerator Beet Relish

This delicious homemade beet relish will dress up any charcuterie board or serve alongside roasted meat or poultry.

Yield: Makes about 4 cups

Pickled Refrigerator Beet Relish


  • 2 lb medium beets, trimmed
  • 2 cups apple cider vinegar
  • 1 1/2 cups granulated sugar
  • 2 tbsp mustard seeds
  • 3 whole star anise
  • 2 bay leaves
  • 1 tsp kosher salt


  1. Cook beets in boiling water until tender, about 45 – 55 minutes. Drain and cool completely. Peel beets and cut into quarters.
  2. Transfer beets to a food processor. Pulse beets until coarsely chopped. Transfer beets to a sterilized non-reactive container.
  3. Combine vinegar, sugar, mustard seeds, star anise, bay leaves and salt in a medium non-reactive saucepan. Bring to a boil over high heat. Boil, stirring, until sugar is dissolved, about 2 minutes. Pour over beets.
  4. Cover and let stand at room temperature until cooled, about 30 minutes. Refrigerate overnight or for up to 4 weeks.
  5. To serve, drain through a colander. Discard bay leaves and star anise. May be refrigerated for up to 4 days.
Nutritional analysis per 1 tbsp serving:


27 calories, 0.1 g fat, 0.3 g protein, 6.2 g carbohydrate, 0.4 g fibre, 48 mg sodium

Tip: As an alternative to using a food processor, beets may be shredded using a grater instead.