Red Root Relish

Enjoy this zesty relish in place of horseradish. Use a food processor to shred beets for a finer texture, if desired.


  • 4 cups prepared beets, about 6 medium
  • 4 cups (1000 ml) finely chopped cabbage, 1 small head
  • 3 cups (750ml) white vinegar
  • 1 1/2 cups (375 ml) granulated sugar
  • 1 cup (250 ml) finely chopped onion
  • 1 cup (250 ml) finely chopped red pepper
  • 1 tbsp (15 ml) prepared horseradish
  • 1 tbsp (15 ml) salt


  • Place 5 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Trim all but 2 inches (5 cm) of beet stems. Cook beets in boiling water, until tender, about 35 to 45 minutes. Remove from water and allow to cool slightly. Remove skins by easily slipping off beets. Dice beets and measure 4 cups (1000 ml).
  • Place beets, cabbage, vinegar, sugar, onion, pepper, horseradish and salt in a large stainless steel saucepan. Bring to a boil; boil gently 10 minutes.
  • Ladle relish into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more relish. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining relish.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.