Beet Relish-Canning Recipe

Recipe by Diana Adcock
READY IN: 1hr 10mins


  • 1
    quart cooked chopped beet, around 12 medium to large beet (not to large though, they get woody)
  • 1
    quart chopped raw cabbage
  • 1 12
    cups sugar
  • 1
    cup chopped yellow onion
  • 1
    cup chopped red bell pepper
  • 1
    tablespoon prepared horseradish (not the creamed stuff)
  • 1
    tablespoon salt
  • 3
    cups vinegar


  • In a large non reactive saucepot combine all ingredients.
  • Bring to a boil then reduce to a simmer-stir well.
  • Simmer for 10 minutes.
  • Pack hot relish into hot sterile jars.
  • Leave 1/4 inch headspace.
  • Remove air bubbles.
  • Wipe rims and adjust two piece caps.
  • Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
  • If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.