Manitoba Beet and Horseradish Relish
Grated beets and sharp horseradish in vinegar, canned for the winter table.
- Prep
- 35 min
- Cook
- 60 min
- Total
- 95 min
- Servings
- 40
- Difficulty
- Medium
- Calories
- 25 kcal
Equipment
- •Boiling water canner
- •250 ml jars
Nutrition
Per serving, approximate
- Calories
- 25 kcal
- fat
- 0 g
- carbs
- 5 g
- protein
- 1 g
- calories
- 25
Instructions
- 1
Boil the beets whole until tender, cool slightly and slip off the skins.
- 2
Grate them coarsely and mix with the grated horseradish.
- 3
Bring the vinegar, sugar and salt to a boil and stir in the beet mixture.
- 4
Simmer 10 minutes, then pack boiling hot into sterilised jars to 1 cm headspace.
- 5
Wipe rims, seal and process 30 minutes in a boiling water canner, adjusting for altitude.
- 6
Check seals after 24 hours and store cool and dark.
Chef's tips
Grate the horseradish outdoors or by an open window; the fumes are considerable.
Ingredient substitutions
- fresh horseradish → prepared horseradish, added off the heat, using 300 ml
Storage
12 months sealed; refrigerate after opening.
Common mistakes to avoid
- •Reducing the vinegar
- •Cooking the horseradish long, which kills the heat
Serving suggestions
Cooked Manitoba Beet and Horseradish Relish?
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