Yield: 5 pints
- 12 medium beets
- 1/2 cup prepared horseradish
- 1/4 cup sugar
- 1/4 cup firmly packed brown sugar
- 1/2 cup apple cider vinegar
- Salt to taste
- Scrub beets, leaving root and 1 inch of stem intact.
- Place beets in a non-aluminum stockpot with water to cover; bring to a boil. Reduce heat; cover and simmer 35 to 40 minutes or until tender. Pour cold water over beets; drain and let cool.
- Trim off beet stems and roots; rub off skins. Grind beets in a large mixing bowl, using coarse blade of a food grinder. Add remaining ingredients; mix well.
- Spoon relish into sterilized jars. Cover with metal lids, and screw bands tight. Store in refrigerator until ready to use. Serve with meats or salads.
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