Pickled Beet Relish and Canning Recipes

What pickled beet relish is

Beet relish is a chopped or grated condiment of cooked beets in a sweet-and-sour vinegar mixture, often with onion, sometimes bell pepper, and a pinch of pickling spice, celery seed, or horseradish. It sits somewhere between pickled beets and a sandwich relish: more finely cut than sliced pickled beets, and earthier and more vivid than a cucumber relish.

How is it different from beet chutney? Relish is typically a cooked, pickled mixture of chopped vegetables. Chutney comes from Indian cooking and can be made with vegetables or fruit, and may be chunky or smooth, often with more spices and a thicker consistency. In everyday recipes the two overlap.

Beetroot versus pickled beets. “Beetroot” is simply the British name for beets. Pickled beets are whole or sliced beets in a vinegar brine; relish chops or grates them and usually includes additional vegetables or seasonings.

Ingredients and the best vinegar

• Beets: medium, firm beets, cooked until tender.
• Onion: adds savory balance.
• Bell pepper (optional): adds sweetness and color. Red works well.
• Sugar: balances the vinegar and the earthy beet flavor.
• Salt: use canning or pickling salt for jars you plan to can.
• Spices: pickling spice, celery seed, or mustard seed. Horseradish is classic for a sharper relish.
• Vinegar: this is where safety lives.

What is the best vinegar for canning beets? Use a commercial vinegar labeled 5% acidity. Distilled white vinegar gives a clean tang and keeps the color bright. Apple cider vinegar adds a softer, fruitier note and slightly dulls the color. Both are fine when they are 5% acidity. Do not use homemade vinegar or vinegar of unknown strength, and do not dilute it more than your tested recipe allows.

Do beets need to be cooked before canning?

Yes, for relish. Cook them first so they are tender enough to chop or grate and so the skins slip off. You can boil whole, unpeeled beets until tender (a medium beet usually takes 25 minutes or more), or wrap them in foil and roast. Leave a bit of the stem and the root attached while cooking to reduce bleeding. Cool, trim, and rub off the skins.

Wear gloves and use a dark cutting board; beets stain.

Old-fashioned beet relish method

This is a general method based on common home recipes. Check quantities and processing details against a tested recipe if you plan to can.

1. Cook the beets until tender, cool, peel, and grate or finely chop them. A food processor with a grater attachment makes this quick.
2. Prepare the other vegetables. Finely chop or grate onion and bell pepper if using.
3. Make the brine. Stir vinegar, sugar, and salt in a non-reactive pot (stainless steel or enameled) until dissolved. A modest amount of pickling spice, tied in cheesecloth or a tea infuser, can go in.
4. Combine and simmer. Add the beets and other vegetables to the brine and simmer, stirring now and then, until the onion and pepper are tender. Many home recipes simmer around 15 minutes.
5. Remove the spice bag and pack hot.

Example proportions from one published home recipe are about 2 pounds of beets, a half pound each of onion and red pepper, around 1 1/2 cups of 5% vinegar, and about 1 cup of sugar for a yield of about 3 pints. Treat that as an illustration of the ratio, not a tested formula.

Refrigerator versus canned

Refrigerator relish. The easiest route. Pack into clean jars, cool, and refrigerate. Published home recipes suggest anywhere from 2 weeks to about 2 months, depending on the recipe; the shorter end is the safer assumption.

Some quick refrigerator versions roast the beets, reduce the vinegar mixture, and thicken it with a little cornstarch. Thickened relishes like this are best kept in the refrigerator rather than canned.

Shelf-stable relish. Beets are a low-acid vegetable, so a canned relish depends on the vinegar-to-vegetable proportion. Use a tested recipe from NCHFP or the Ball canning books where possible. Tested beet recipes exist for pickled beets; a beet relish that is not from a tested source is best treated as a refrigerator relish. If you adapt a canned relish, do not add more beets, onions, or peppers than the recipe lists, do not reduce vinegar, and do not add flour or cornstarch.

Canning steps

If you are using a recipe that is tested for water bath canning:

1. Wash jars and keep them hot. Sterilizing jars is not needed for products processed 10 minutes or longer in the canner, but they should be clean and hot.
2. Ladle hot relish into hot jars, leaving the headspace specified (commonly 1/2 inch).
3. Remove air bubbles, wipe the rims, add new lids, and tighten bands fingertip-tight.
4. Process in a boiling water canner for the time listed in your recipe, adjusted for altitude. Many beet relish recipes list about 10 minutes for pints at low elevations, but defer to your source.
5. Cool for 12 to 24 hours without disturbing, check the seals, remove bands, label, and store.

Sealed jars are typically best within a year in a cool, dark place. Refrigerate after opening.

Horseradish and other variations

Horseradish adds a sharp, nose-clearing bite, and it fades with heat, so many cooks stir it in after cooking if the relish is for the refrigerator. For canning, add it only in the amount your tested recipe allows. A pinch of cayenne gives a gentler heat. Cloves, allspice, or a bay leaf add warmth if you want a more British-style relish.

If you enjoy this style of condiment, see sweet pepper relish and hot giardiniera for related pickled mixes. For a vinegar-brined vegetable mix that stays in the refrigerator, see pickled cauliflower, carrots and celery.

Storage and shelf life

• Refrigerator: keep cold and use clean utensils. Eat within the window of your recipe, and discard if you see mold or an off smell.
• Canned: store sealed jars in a cool, dark spot. Discard any jar with a bulging lid, leaking, spurting, or unusual smell, without tasting.
• Beet juice can stain lids and plastic. Wipe jars clean.

What to put pickled beets and relish on

Spoon it onto sandwiches, burgers, bratwurst, and hot dogs. It pairs well with sharp cheese, cold cuts, boiled eggs, and crusty bread. Stir some into potato salad or mix it with sour cream or cream cheese for a pink dip. Beet relish is traditionally a good partner for rich, fatty meats.

Is beetroot relish healthy?

Beets contain fiber and some vitamins and minerals, and onions and peppers add a little more. But relish is a condiment with added sugar and salt, and canned versions are often quite sweet. If you want a lighter version, you can lower the sugar in a refrigerator batch to taste. For canned batches, follow the sugar level in your tested recipe, since it affects texture and quality as well as flavor. If you have a medical condition that affects what you eat, check with your health professional.

Troubleshooting

• Faded color: cider vinegar and long cooking dull beet color; white vinegar keeps it brighter.
• Watery relish: drain grated beets well before adding them to the brine, and simmer a bit longer.
• Too sweet or too sharp: adjust in refrigerator batches; in canned batches, stick with the tested recipe.
• Unsealed jar: refrigerate and use soon, or reprocess following your recipe’s guidance.