This post has been updated and moved to my new blog.
You can now find it here:
Beet and Horseradish Relish on The Creekside Cook
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There's a new blog in town, and eventually everything from here will be moved over there. You don't have to wait though - go and check it out now!
The Creekside Cook
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This looks delicious. I can’t wait to try it..in fact I still have beets waiting to be picked.
As one who currently has a half gallon jug of the very stuff in these pictures, I can say, it is crazy good.
I really like your blog!
Dlyn,
Love your illustrations & details for making this recipe. I bought a jar of this type of relish from a farmers market in Edmonton & as you say…. one jar & you’re hooked! There are so many versions for the recipe online & of course the Ukrainian versions use freshly grated horse radish which is not easy to come by. I think the relish is a traditional Ukrainian dish that was prepared at Easter time. I vowed after tasting this relish last summer that I was going to test a few recipes this year with my beets from the garden! I had a very poor beet crop because we had terrific hail storms, but I have kept some specifically to make this recipe. I can’t wait….. & thank you for taking the time to post this on your blog….. this will be the recipe I will be using!
Looks quite a beauty (both the relish and the photography).
Oh yummy!
A must have on a very good brand of cracker spread with cream cheese and a dollop of this relish on top. Brightens up a casual friends at home event where you put out some
hors d’oeuvres such as small circles of kolbosa or other sausage, cheese, stuffed mushrooms, olives , raw vegs, dip etc. where the burst of colour can really set the table off. Snappy little bite while you are waiting for the bbq business to begin….
A must have on a very good brand of cracker spread with cream cheese and a dollop of this relish on top. Brightens up a casual ” friends at home ” event where you put out some
hors d’oeuvres such as small circles of kolbosa or other sausage, cheese, stuffed mushrooms, olives , raw vegs, dip etc. where the burst of colour can really set the table off. Snappy little bite while you are waiting for the bbq business to begin….
I canned beet relish and it sealed without processing. Now I’m worried about the long term usage. Can I freeze my jars of beet relish.
If you didn’t process it, then it is not safe to keep at room temperature – you can keep it in the fridge for a long time though. I believe freezing it would result in a mushy relish.