Ingredients for Beet Relish Canning Recipe
- Beet
- Cabbage
- 1/2 cup sugar
- Yellow Onion
- Red Bell Pepper
- Prepared Horseradish
- 1 teaspoon salt
- Vinegar
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How to Make Beet Relish Canning Recipe
- Wash and peel 2 pounds of beets. Grate them using a box grater or food processor.
- In a large, non-reactive saucepan, combine the grated beets with 1 cup of apple cider vinegar, 1/2 cup of sugar, 1/4 cup of chopped red onion, 2 tablespoons of Dijon mustard, 1 tablespoon of grated fresh ginger, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
- Reduce heat to low and simmer gently for 10 minutes, stirring occasionally, until the beets are tender and the relish has thickened slightly.
- While the relish simmers, prepare your canning jars by washing them in hot, soapy water and sterilizing them in boiling water for at least 10 minutes. Sterilize the lids and bands as well.
- Ladle the hot relish into the hot, sterilized jars, leaving 1/4 inch headspace at the top of each jar.
- Remove any air bubbles by running a non-metallic utensil around the inside of the jar.
- Wipe the rims of the jars clean with a damp cloth. Secure the lids and bands tightly.
- Process the filled jars in a boiling water bath for 15 minutes at altitudes up to 1000 feet. Adjust processing time according to a reliable altitude-adjusted canning chart for elevations above 1000 feet.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
150g
Fat
0g
Carbs
13g
