Funny thing about running a site and a facebook page you find yourself saving “pictures” of recipes you would like to post. When I’m ready to get permission from the author I realize that I forgot to note whose jar it was and then I’m stuck. I have been blessed with some amazing canners on my FB page and I save a lot of great looking jars. This gorgeous jar below was one of my “mystery” jars and as easy as reposting the picture to the FB page I found the author, Darcie, and connected the two again.
From Darcie: My husband, who does not like beets, loves this stuff! Good thing as we have been getting beets weekly in our CSA share 🙂
If you love the heat of horseradish and want a new and fresh way to prepare your beets in a small batch variation. Thanks Darcie for all you do on the FB page and your contributions to SB Canning! Enjoy!
Beet Relish with Horseradish
- 3 pc. medium beets (1 lb)
- 1 pc. large onion, finely chopped
- 2 pc. sweet red peppers, finely chopped
- 1 cup white vinegar
- 1/2 c granulated sugar
- 1 tsp pickling salt
- 2/3 cup grated fresh horseradish
- Cook beets in boiling water until tender, about 20 minutes. Drain beets, remove skins and chop finely. There should be about 2 cups. Mix beets with onions and peppers.
- Combine vinegar, sugar, salt, and horseradish in a large stainless steel or enamel saucepan. Bring to a boil over high heat. Add vegetables. Return to a boil, reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
- Fill hot, sterilized jars to 1/2 inch headspace. Remove air bubbles, adjust headspace. Wipe rims with a towel dipped in hot water, place hot lids on jars, add ring adjusting to finger tightness. Process in a boiling water bath 15 minutes for half pints and 20 minutes for pints.
- Makes 3 1/2 cups.
- NOTES: The recipe says you can use a 14 oz can of beets in place of the fresh ones. Also, you can use commercially prepared horseradish in pace of the fresh, just double the amount.