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Beet and Horseradish Relish Recipe

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This recipe for Beet and Horseradish Relish, by , is from The Sliwa Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Liz Sliwa

Category:
Category:

Ingredients:  
Ingredients:  

You will need:

10 medium beets
cup freshly grated horseradish or jarred horseradish
2 teaspoons salt
2 cups vinegar
cup sugar
1 tablespoon mixed spices

Directions:
Directions:
Cut of the stems and roots of the beets, wash, and set them to boil. Cook until the peels slip of; grate the beets on a coarse grater and mix with the horseradish. Combine the salt, vinegar, sugar, and spices and bring to a boil; mix and pack into sterilized jars. Allow relish to stand for 24 hours before using. To sterilize the jars - wash and put onto an oven that is at 275 and sterile for 20 mins.

Number Of Servings:
Number Of Servings:
As many as you want
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
On the farm, we used to make the relish with real horseradish that was growing around the garden. The root is severely strong! To grate it took courage even if you used a blender or food processor. I can remember that my mother used a blender ( a new appliance) and she nearly fainted when she opened the lid of the blender. Today, as I do not have the real root, I buy the strongest jarred horseradish I can find as you do want a bit of zip in the recipe. We always had this for Easter and always had in our baskets for blessing. I have found the horseradish root in some grocery stores, look at it fondly, and pass by!

 

 

 

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