Beet Relish is a great recipe. Between the cabbage and the beets, it just tastes so good. I either eat it as a side at dinner or I add it to my pasta salads. It has such a great old-fashioned flavor.
This recipe makes approximately 9 Half pints of Beet Relish.
Ingredients:
4 cups diced peeled beets
4 cups diced cabbage
1 1/2 cups sugar
1 cup diced red peppers
1 cup diced onion
3 cups white vinegar
1 tablespoon mustard seed
1 tablespoon salt
Prepare Ingredients and Cook:
Dice all vegetables. You want nice relish-sized chunks.
Combine all the ingredients in a large pot and cook at a simmer for 10 minutes.
Canning Beet Relish:
Using a jar funnel, fill hot half-pint jars leaving 1/2-inch of headspace.
Wipe of the rim of the jar with a clean, damp cloth so that there is nothing to interfere with the seal.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 15 minutes if at sea level.
Remember to adjust your processing time if you are above 1000 feet in elevation.
Once your relish has completed processing, space the jars 1-2 inches apart on a heat-resistant surface for 24 hours to cool and completely seal.
If your jar does not seal, then place it in the fridge and use it immediately. Store the sealed jars in your cool, dry, dark pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at my canning basics videos.
