Beet and Horseradish Relish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
You will need:
10 medium beets
½ cup freshly grated horseradish or jarred horseradish
2 teaspoons salt
2 cups vinegar
½ cup sugar
1 tablespoon mixed spices
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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 275º and sterile for 20 mins. |
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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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