Beet Relish

Beet Relish

Beets are in season around here and I thought I would share this recipe. I love this relish, and make several batches every year. It is like a sweet pickle relish, only made with beets.  You can add it to sandwiches or salads, and if you put some in your chicken or pasta salads, it turns them the nicest shade of pink. I like to serve beet relish with cheeses and crusty bread as an appetizer. If you have some extra beets laying around, you might want to try it.

Beet Relish

1 qt. chopped cooked beets, about 12 medium

1 quart chopped cabbage, about 1 small head

1 c. chopped onion

1 c. chopped red sweet pepper

1 1/2 c. sugar

1 T. prepared horseradish

1 T. canning salt ( non-iodized)

3 c. vinegar, white or cider- I prefer cider vinegar

Combine all ingredients in a pot and bring to a boil. Simmer 10 minutes. Bring mixture to a boil. Pack hot relish into hot jars leaving 1/4 -inch head space. Seal jars and process in a boiling water bath 15 minutes. Yield about 10 half-pint jars.

Source: Ball Blue Book