Beet Relish with Horseradish

This is a great recipe to make rather than purchasing it at the store.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Appetizer
Cuisine American
Servings 20


  • 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.  
Keyword Beet Relish with Horseradish