Beet Relish with Horseradish Canning Recipe

Have you ever tried beet with horseradish relish? It’s an easy-to-make condiment that is both sweet and tangy, and the horseradish adds a delicious bite to the flavor. It’s amazing served with roast beef or ham, or add it to a small dish on a cheese board. I love it paired with plain rice. It’s an easy way to add some color and a zingy flavor to mild-flavored foods.

This is a small recipe, and Hubs loves this stuff, so the images in the pictures are for a double batch. Here are the ingredients you need for a single batch.

I like to can this beet and horseradish relish in half-pint jars, or the smaller size jars for servings.

Clean the beets well, trim off the stems, leaving an inch of stem behind. You want to leave a bit of the stem on the beet to prevent it from draining out all that lovely color. Place the beets in a large pot, and cover them with water. Bring to a boil, once boiling, reduce the heat and simmer until they are tender when pierced with a fork. Depending on the size of your beets, it takes 30 to 40 minutes to cook.

While your beets are boiling, get your jars ready. Ensure that all jars, lids, and rings are thoroughly washed and cleaned.

How to Sterilize Jars in Water

To sterilize the jars, place the clean jars right side up in a large pot and cover completely with water. Bring the water to a steady boil, then let the jars boil for ten minutes. Turn the heat down to a simmer and keep the jars hot until done with the beets.

If you don’t have this large a pot, you can place the lids and rings in a second pot. You can also use the dishwasher as long as you keep the jars hot in the dishwasher until you use them.

Preparing Cooked Beets

Once your beets are cooked, drain them and let them cool just enough to handle; the peels rub off easily. I like to do this under cool running water to cool my hands while working.

Now that the beets are cooked, you can remove any little bits of stem left.

Once peeled, grate the beets either by hand or with a food processor. Use the large grater attachment.

Note: If you don’t have a food processor, cooked beets are soft enough to grate easily with a handheld grater. Because their deep color can stain skin, it’s a good idea to wear gloves while you work.

Add the grated beets to a large pot. Peel and then grate your horseradish; add it to the beets. Fresh horseradish is stronger than jarred horseradish, so it can make your eyes water like onions do.

Next, tie the pickling spice into cheesecloth, then add to the beets.

Add the remaining ingredients, making sure you use pickling vinegar and pickling salt rather than regular vinegar and salt. Add the white granulated sugar as well. Stir well, then cook over medium-high heat, stirring constantly, until the beet relish comes to a boil. It takes about 5 minutes. Remove the cheesecloth of pickling spice.

Jarring the Beet Relish

Begin by setting up for canning your beets. You’ll need a water bath canner or a large pot, sterilized jars with their lids and rings, a couple of clean cloths, a canning funnel, and a ladle. To protect your counters, it’s a good idea to work on a wooden board or a thick tea towel.

Using tongs, take one jar out of the boiling water. or a thick tea towel. Use a large canning funnel and ladle to fill the jar with the hot beet and horseradish relish.

Leave about 1/2 inch of headspace at the top of the jar. Wipe the rim of the jar clean with a clean damp cloth. Add the lid and ring, close to finger tightness.

Once your jars are filled place them in a waterbath canner or a large pot of water, make sure the jars are covered with an inch of water. Let the water return to a boil. Process the jars of beet relish for 20 minutes. Once done take them out of the canner and let them cool undisturbed.

After your jars have cooled, check to see if they have a seal by pushing the center of the lid. If the lid pushes down, the jar has not sealed. If this happens, place the unsealed jar in the fridge and use it right away.

Storing Canned Beet Relish

Properly canned beet relish, that’s been processed in a boiling water bath and sealed in sterilized jars, will keep for about 12 to 18 months. Make sure to store it in a cool dark place. For best flavor use it within a year, although it may last longer if sealed proper

Whenever eating any home canned foods, always check for signs of spoilage such as a broken seal, mold, bubbling, or an off smell before serving. Once opened, store the relish in the refrigerator and use it within 4 to 6 weeks.

Other Canning Recipes to Try