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Red Cabbage and Beet Relish

Yield: 4 x half-litre (US pint) jars

Course Condiments
Cuisine American
Keyword Relish
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Yield 4 x half-litre (US pint) jars
Calories 37 kcal

Ingredients

  • 1 kg home-canned beets (cooked, peeled and chopped. 2 lbs / 4 cups after cooking. Measurements after peeling and dicing. About 1.2 kg / 2 ½ lbs beets unprepared. )
  • 500 g red cabbage (finely shredded. About 4 cups after shredding. 1 lb)
  • 175 g onion (finely chopped. 1 cup / 1 medium)
  • 150 g red bell pepper (seeded and chopped. 1 cup / 5 oz / 1 medium-large or 2 small)
  • 1 tablespoon salt
  • 350 g sugar (white. 1 ½ cups / 12 oz)
  • 750 ml cider vinegar (5% acidity or higher. 3 cups / 24 oz)
  • 1 tablespoon prepared horseradish
Metric - US Customary

Instructions

  1. Prep and combine everything from the beets down to and including the vinegar in a large pot.

  2. Bring to a boil then lower to a simmer for 20 minutes.

  3. Stir in horseradish.

  4. Spoon hot into quarter-litre (½ US pint) or half-litre (US pint) jars.

  5. Leave 2 cm (½ inch) headspace.

  6. Debubble, adjust headspace.
  7. Wipe jar rims.
  8. Put lids on.
  9. Process in a water bath or steam canner.
  10. Process either size jar for 15 minutes; increase time as needed for your altitude.
  11. Best after at least a month of jar time.