I have a wonderful collection of old cookbooks from my grandma , great - grandma and dandy - great - granny . In one of my cookbooks is abeetrelish recipe I adjust last winter and changed the yield to a smaller amount ( who needs several quarts of beetroot relish — seriously ? ) .
The relish can be used any way you ’d habituate any other gusto — on hot dogs and sausages , spread over sandwiches ( or a melt ) or topped on a cheeseburger .
Yield : 3 pint or 6 ( 8 - ounce ) jelly jounce
Ingredients
Directions
wash out and prep produce . Be certain to scrub the beets clean and remove the stem .
To murder the skin from the beets , set them in a pot of water and bring them to a boiling point . Cook beets until they are tender , about 25 arcminute . withdraw from passion , run out and give up to cool .
Once beet are cooled enough to handle , dress off the root word - end and use your hands to smash the outer layer of the skin . Use your thumbs to rub away the hide .
bump off the skin can become a messy job . I recommend have a bowl for the discarded cutis and another dish for the peeled beetroot . I in person do this over a large cutting control panel to hoard any juices . It will look as if you dyed your hands bright pink , but it easily washes off with soapy water .
Once peel off use a nutrient processor , with the grater blade , to grate common beet , onions and Alexander Bell peppers .
In a medium - sized non - reactive pot , immix the brine ingredients . Heat the brine and raise until the salt has break up .
Strain the beet mixture and add the vegetables to the brine . Add in the pickle spice mixing . ignite to a simmer and cook 15 minute until the peppers and onions are tender . conjure at times .
take more : Beets are a tasty , three - time of year crop . You ca n’t beat beet !
dispatch spicery mix and ladle the relish into warm disposed jar ( terminate jar washed with tender soapy water and kept ardent until filling ) . Add washed lids and stiffen on the ring . Once cooled , transfer to the icebox and consumption within two months .
lade the relish motley into warm prepared jars ( can jars washed with affectionate soapy water and keep warm until filling ) . Leave a 1/2 column inch headspace ( room from the relish to the flange of the jar ) .
practice a clean , dampened , lint - free towel or report towel to wipe the rim of the jars fresh , removing any spillage . Place the canning jar lid on the jars and piece of ass on the rings until they are gently snug ( not fully tightened ) . Lower the jars into a hot pee bath , and enshroud the mickle with the hat .
turn over up the heat to gamey and , once the canner reaches a trilled boiling point , set the timer for 10 minutes . set cook time for elevation as needed .
Once piddle bathroom processed , cautiously remove the jars from the canner and place them on a towel - line surface for 12 hour without have-to doe with . After 12 hours , remove the rings and exam that the lids are completely suction to the jar .
Label and day of the month jars . These preserved jars of relish will keep for at least one year in the closet . Refrigerate after conk out the seal .
Notes
If you do n’t have access to a food processor , finely cube all the produce instead .
experience detached to apply orchard apple tree cider vinegar in place of the white sublimate vinegar in this recipe .
Consider tote up in some primer coat horseradish root to this recipe during the simmer . However , be aware that the horseradish flavor will dramatically decrease due to the mellow high temperature . If skipping the canning process , stir in the horseradish once cooled , before refrigerating .
Add some boot to this by append in 1 tsp . ( or more ) cayenne Madagascar pepper . Stir in priming coat cayenne pepper when you pour in the vegetable into the brine . Taste test to determine if you want to add more .
