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US Customary
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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
hour
Cook Time
1
hour
hour
Total Time
2
hours
hours
Servings
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
Prep and combine everything from the beets down to and including the vinegar in a large pot.
Bring to a boil then lower to a simmer for 20 minutes.
Stir in horseradish.
Spoon hot into quarter-litre (½ US pint) or half-litre (US pint) jars.
Leave 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 15 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.
Nutrition
Serving:
2
g
|
Calories:
37
kcal
|
Carbohydrates:
8.3
g
|
Protein:
0.6
g
|
Fat:
0.3
g
|
Sodium:
123
mg
|
Fiber:
0.7
g
|
Sugar:
7.3
g