Beet and Horseradish Relish

Beet and horseradish goes well with cold cuts, especially beef.

  • Beets, 1 kg, 2.2 lb (peeled and diced)
  • Apples, Granny Smith, 500 g, (skinned, cored and diced)
  • Onions, 200 g (peeled and finely diced)
  • Sugar, 300 g
  • Freshly grated horseradish, 150 g
  • Salt, 9 g, 1-1/2 tsp
  • Mustard seed, 10 seeds
  • Caraway seed, 4 g, 3 tsp
  • Ground pepper, 2 g, 1 tsp
  • Wine vinegar, 500 ml
  • 1/2 pint or pint glass jars


  1. Peel apples and remove cores and seeds. Dice into cubes.
  2. Peel and dice beets.
  3. Peel onions and chop finely.
  4. Grate horseradish.
  5. Except horseradish, place all ingredients in a pot. Mix and let stand for 20 minutes.
  6. Boil gently until the mixture thickens. Stir often to prevent apples sticking to the bottom.
  7. Switch the heat off, add horseradish and mix all together.
  8. Fill hot relish into 1/2 pint jars. Remove air bubbles. Tighten lids.
  9. Place jars in a canner and bring water to a boil. Process at 212° F, 100° C for 10 minutes.

NOTE use Granny Smith green apples.

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