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Spicy Beet Relish

TOTAL TIME: Prep: 1 hour Process: 15 min. YIELD: 3 pints.
We love the taste of this beet relish with any type of meat or bean dish. You can adjust the pepper and horseradish to taste. —Norma Leatherwood, Sevierville, Tennessee

Ingredients

  • 4 pounds fresh beets
  • 1 cup sugar
  • 1 cup cider vinegar
  • 2 tablespoons grated peeled horseradish
  • 2 teaspoons canning salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • Optional: Sliced baguette and grated lemon zest

Directions

  • 1. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 45-60 minutes or until tender. Remove from water; cool. Peel and shred beets.
  • 2. In a Dutch oven, combine sugar and vinegar; cook and stir over medium heat until sugar is dissolved. Stir in shredded beets, horseradish, salt, cayenne and pepper; bring to a boil.
  • 3. Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • 4. Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. If desired, serve on baguette slices and sprinkle with lemon zest.

Nutrition Facts

1/4 cup: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 256mg sodium, 17g carbohydrate (15g sugars, 2g fiber), 1g protein.

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