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Verna's Beet Relish

Verna’s Beet Relish
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by in Sep 2008
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Total Time: 30

Yield: 1 pint

Verna says this beet relish is "good with roast beef or almost anything." She likes it spicy, so hold back on the horseradish and cayenne if you prefer a tamer relish.


  • 2 cups peeled, finely chopped (or grated), cooked fresh beets (about 3 medium beets)
  • 2 tablespoons grated fresh horseradish (not prepared sauce)
  • 4 teaspoons sugar (or more, to taste)
  • 4 teaspoons vinegar
  • 1 teaspoon cayenne pepper
  • Kosher or sea salt and freshly ground black pepper


In a large bowl, combine ingredients. Sample, and adjust the flavor with more horseradish or sugar, to taste. Spoon into sterilized jars and seal. Use immediately or store in refrigerator.

Updated Friday, August 15th, 2008

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