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Beet Horseradish Relish

Here's a great way to spice up your beets!!

5 medium beets

1 large onion, finely chopped

2 sweet red peppers, finely chopped

1 cup white vinegar

1/2 cup sugar

1 tsp pickling salt

2/3 cup grated fresh horseradish

Cook beets in boiling water until tender (about 20 minutes). Drain, 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. Ladle into hot jars to 1/2" head space. Process in boiling water bath 15 minutes for half-pints, 20 minutes for pints.

Makes 3 1/2 cups. Note: a can of beets (14 oz/398 ml) can be substituted for fresh. Commercial horseradish (not creamed) can be substituted for fresh BUT DOUBLE THE AMOUNT.