Beet Relish Pickle

BEET RELISH PICKLE

Okay so I need to give credit for this recipe to a lady I worked with years ago in healthcare. She introduced me to it and I couldn’t get enough of it- my oldest son’s favorite too.

She always said the best recipes are the ones you pass on -so here you go and please enjoy it and share as well.

With loads of love from Susan and I.

Beet Relish Pickle

YBRFarm
A chutney-relish cross that is a mixture of sweet and sour….a perfect accompaniment to main dishes.
Course Side Dish
Servings 4 500 ml jars

Equipment

  • water bath canner

Ingredients
  

  • 2 pounds fresh beets
  • 4 tart medium apples peeled, cores removed and diced (about 4 cups)
  • 2 cups chopped onions
  • 2 cups granulated sugar
  • 1 cup white vinegar
  • 1 tbsp ground ginger
  • 1 tbsp dry mustard
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • Preheat oven to 350 degrees. Wrap beets individually with aluminum foil. Place on baking sheet and roast beets for 1 1/2 hours, until tender. Let stand until cool, then peel and chop roughly.
  • Prepare water bath canning supplies as per NCHPF guidelines.
  • In a large pot, mix sugar and vinegar, ginger, mustard and salt and pepper. Bring to a boil, stirring until sugar is dissolved.
  • Add beets, apples, and onions bring to a boil . Reduce heat to medium and simmer for about 20 minutes. Stir occasionally, and when liquid is almost all evaporated, turn off.
  • Pour into sterilized jars, and water bath can for 15 minutes. Take lid off canner and let jars rest in canner for 5 minutes before removing. Remove jars and let sit 24 hours before storing.

Notes

I like to dice my apples and get all my canning supplies organized while my beets are roasting. This is a wonderful recipe to double as well.
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