Beet Relish
Ingredients
- 2 cans no. 303 one pound whole beets
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1/2 tsp salt
- 1 small bottle horseradish
Step-by-Step Instructions
- Grate beets and drain well.
- Mix beets with remaining ingredients. Sample as you go along for sweetness and to see if it’s strong enough.
- Store in a glass jar in refrigerator. For best flavor, let sit at least 2 hours before serving.
Common Problems and Solutions
Q: Can I use fresh beets instead of canned?
A: Yes, but you'll need to cook them first. Boil or roast about 2 pounds of beets until tender, let cool, peel, and grate. The canned beets are convenient because they're already cooked and tender.
Q: How long does this keep in the refrigerator?
A: Stored in a clean glass jar with a tight-fitting lid, this relish keeps for 2-3 weeks in the refrigerator. The vinegar acts as a preservative.
Tips and Techniques
Taste as you mix and adjust the sweetness and horseradish level to your preference. If you like it tangier, add a bit more vinegar. If you want more heat, add extra horseradish. Let it sit in the refrigerator for at least 2 hours before serving to let the flavors meld.
Ingredient Substitutions
- white vinegar: apple cider vinegar or white wine vinegar
- prepared horseradish: freshly grated horseradish root
Equipment Needed
- Box grater or food processor
- Glass jar with lid for storage
- Mixing bowl
Historical Context
Beet relish has been a Southern staple for generations, particularly popular as a condiment for holiday ham dinners and as a complement to egg dishes at church gatherings and potlucks.
