Beet Relish-Canning Recipe |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Another way to use up beets when you just dont know what else you can make with them Ingredients:
1 quart cooked chopped beet, around 12 medium to large beet (not to large though, they get woody) |
1 quart chopped raw cabbage |
1 1/2 cups sugar |
1 cup chopped yellow onion |
1 cup chopped red bell pepper |
1 tablespoon prepared horseradish (not the creamed stuff) |
1 tablespoon salt |
3 cups vinegar |
Directions:
1. In a large non reactive saucepot combine all ingredients.
2. Bring to a boil then reduce to a simmer-stir well.
3. Simmer for 10 minutes.
4. Pack hot relish into hot sterile jars.
5. Leave 1/4 inch headspace.
6. Remove air bubbles.
7. Wipe rims and adjust two piece caps.
8. Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
9. If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.
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