Easy Beet Relish
Easy Beet Relish. A tangy, slightly sweet condiment to serve with grilled fish, roast dinners, fish cakes, on burgers and more!
This is a new recipe for me. Once again it was prompted by a reader request, as a few of our new pickling recipes have been this year.
I was shown a photo of a pickle relish from a family recipe that once again was not shared and lost.
Allow me a tangent moment, while I say once again, please do not let this happen!
Ask your elder family members for their recipes. Create family cookbooks. Watch them make a recipe and record it. Do whatever it takes to preserve your family traditions.
I have literally had a thousand requests like this over the years. It really is worth the effort. Too many regret not taking the time to do it.
Easy Beet Relish.
The person requesting had the basic ingredients but lacked the confidence to put them together in the proper proportions. Therefore, they asked for my help.
With a little help from a couple of other similar recipes, I put this one together and it turned out deliciously well.
It is quite versatile and can be used like other similar relishes as noted above. Another suggestion is to add a small ramekin of this relish to a charcuterie board when entertaining.
Paired with a good cheddar, gouda or brie, it is delicious on crackers or thin baguette slices. I had it the other evening on crackers with smoked cheddar, which was devine!
As I write this, now I'm thinking that would maake a delicious panini combination too, perhaps with maple cured ham!
I hope to hear back from them soon, now that I have posted the recipe. I'd like to know if it comes close to what they remembered.
Love Homemade Pickles!
Try our incredibly popular Newfoundland Mustard Pickles or my new favourite Balsamic & Brown Sugar Pickled Beets!
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Easy Beet Relish
Easy Beet Relish. A tangy, slightly sweet condiment to serve with grilled fish, roast dinners, fish cakes, on burgers and more!
Ingredients
- 2 ½ lb beets
- 2 ½ pounds cabbage
- 2 ½ lb onions
- 4 tablespoon kosher salt (DO NOT USE IODIZED TABLE SALT)
- 3 cups sugar
- 3 cups vinegar
- 4 tablespoon pickling spice + 2 tablespoon black peppercorns (wrapped in several layers of cheesecloth and tied in a parcel)
- 1 tablespoon turmeric
- ½ teaspoon nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ ground cloves
- ½ teaspoon red pepper flakes (optional or to taste for a little spicy note)
Instructions
- Prepare the vegetables by peeling the beets and slicing thinly, then chopping the slices into sticks. Slice the onions and cut the slices in half. Shred the cabbage as you would for sauerkraut or coleslaw. I like to chop the longer pieces of cabbage into 3 inch lengths. A mandolin is very useful for getting evenly chopped veggies.
- Set the veggies aside and add the salt, sugar and vinegar to a large pot. Allow to simmer for a few minutes until all of the salt and sugar is dissolved.
- Next, add the pickling spice and peppercorns. Use the amount called for in the recipe tied in a muslin bag. Or stack several layers of cheesecloth tied into a little parcel. It’s what the French call a Sachet d'épices. (Spice bag).
- Add the spice bag tot he boiling liquid along with the chopped veggies.
- Bring the mixture back to a boil and simmer for only about 10 minutes, stirring occasionally. Overcooking can cause the beets can make them eventually lose colour in the bottled relish,
- After 10 minutes, add all the remaining spices and simmer for only about another 5 minutes. Have your sterilized bottles at the ready.
To bottle the Easy Beet Relish
- Sterilize your jars, their seals and fastening rings in boiling water.
- Fill the bottles to the first line of the neck of the jars.
- Add the seals and rings, to the bottles. The rings should only be finger tight; just enough to ensure the seals have a little bit of pressure on them so that they do not slip out of place in the water bath.
- Process in a hot water bath as directed by the bottle manufacturer for 15 minutes. The bottles MUST be fully submerged in gently boiling water to seal properly.
- Turn off the burner after 15 minutes and allow the bottles to sit for an additional 5 minutes submerged in the water.
- Finally remove the sealed bottles from the water.
- Let them cool completely before tightening the ring fasters and storing on a cool, and preferably dark place for up to a year.
Nutrition Information
Yield
100Serving Size
2 tbspAmount Per Serving Calories 45Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 233mgCarbohydrates 11gFiber 1gSugar 9gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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