Save on Pinterest

Spicy Beet Relish

We love the taste of this beet relish with any type meat or bean dish. You can adjust the pepper and horseradish to taste. —Norma Leatherwood, Sevierville, Tennessee
  • Total Time
    Prep: 1 hour Process: 15 min.
  • Makes
    3 pints


  • 4 pounds fresh beets
  • 1 cup sugar
  • 1 cup cider vinegar
  • 2 tablespoons grated peeled horseradish
  • 2 teaspoons canning salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • Optional: Sliced baguette and grated lemon zest


  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 45-60 minutes or until tender. Remove from water; cool. Peel and shred beets.
  • In a Dutch oven, combine sugar and vinegar; cook and stir over medium heat until sugar is dissolved. Stir in shredded beets, horseradish, salt, cayenne and pepper; bring to a boil.
  • Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. If desired, serve on baguette and sprinkle with lemon zest.
Nutrition Facts
1/4 cup: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 256mg sodium, 17g carbohydrate (15g sugars, 2g fiber), 1g protein.

Recommended Video


Click stars to rate
Average Rating:
  • randcbruns
    Jun 26, 2020

    This is a great substitute for sauerkraut. I've used this one hot dogs and sausage. Love the flavor!