Beet Relish

Marie Overton
Feb 8
2 min read

Updated: Apr 7

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:

Hands slicing beets on a wooden board. Diced beets in white bowl, measuring cup, and green bowl with orange peppers on granite counter.

With a sharp paring knife, dice all vegetables. You want nice relish-sized chunks.

Person in red sweater pours chopped beets into a pot of cabbage on a granite countertop. Text reads "4 cups Beets." Various bowls visible.

Combine all the ingredients in a large pot and cook at a simmer for 10 minutes.

Canning Beet Relish:

Person in red shirt is pouring food from pot into jars using a funnel on a kitchen counter. Stove and jars visible in the background.

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.

Person uses red tongs to arrange sealed jars of red preserves on a countertop near a large black pot in a kitchen setting.

Once your relish has completed processing, remove the lid, turn off the heat and allow it to cool for 5 minutes. Next, space the jars 1-2 inches apart on a heat-resistant surface for 24 hours to cool and completely seal.

Jars of pickled red vegetables with seeds, next to a dish of the same on a speckled countertop. Fresh parsley is nearby. — Beet Relish

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.