Farmhouse Beet Relish

Serves: 5
Total Calories: 226
Yield: 3 to 4 1/2-pints


4 cups beets, cooked, peeled and chopped
4 cups onions, chopped
1 tablespoon salt
1 tablespoon prepared horseradish
1 1/2 cups sugar
3 cups white vinegar
3 to 4 1/2-pint canning jars and lids, sterilized


In a large heavy saucepan, combine all ingredients. Bring to a boil over medium heat. Turn heat to medium-low and simmer for 10 minutes, stirring until sugar dissolves. Remove from heat. Ladle relish, while boiling hot, into hot sterilized jars, leaving 1/8" headspace. Wipe rims; secure with lids and rings. Allow to cool completely. Store in refrigerator until ready to use, up to 4 weeks. If desired, for longer shelf-life, process jars for 15 to 20 minutes in a boiling water bath immediately after applying lids. Set jars on a towel to cool; check for seals.

Nutritional Facts:

Serves: 5
Total Calories: 226
Calories from Fat: 0

This Farmhouse Beet Relish recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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