Best Pickled Beet Relish Recipes

Pickled Beet Relish image

Provided by Food Network

Time 50m

Yield 3 cups

Number Of Ingredients 10

2 cups sugar
1 cup red wine vinegar
2 pounds beets, peeled and cut into small dice
2 tablespoons fresh grated horseradish
2 red onions, thinly sliced
1 1/2 teaspoons celery seeds
2 tablespoons kosher salt
1 teaspoon black peppercorns
1 tablespoon chopped parsley
1 tablespoon olive oil

Steps:

Bring sugar and vinegar to a boil, add all ingredients (except parsley and olive oil) and cook until beets are tender. Strain, then toss with parsley and olive oil.;

Pickled Beet Relish image

Provided by Martha Stewart

Yield Makes 2 quarts

Number Of Ingredients 5

8 to 10 small to medium beets, washed
2 cups cider vinegar
1 cup sugar
2 teaspoons coarse salt
2 tablespoons mustard seed

Steps:

Place beets in a large nonreactive saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over high heat; reduce heat to medium, and cook until beets are easily pierced with a paring knife, about 45 minutes.
Transfer mixture to a colander, and let drain, reserving 1 cup cooking liquid. Let beets cool slightly, then peel. The beets will be easier to peel when still warm. Cut each beet into quarters.
Combine vinegar, reserved cooking liquid, sugar, salt, and mustard seed in a large nonreactive saucepan. Bring to a boil over high heat, and continue boiling 2 minutes. Remove from heat, and add beets; let stand, covered, overnight at room temperature.
Transfer mixture to jars or airtight containers, and store, covered, in the refrigerator up to 2 weeks.

Cranberry and Pickled Beet Relish image

Yield Makes 8 to 10 servings (about 3 cups)

Number Of Ingredients 5

1/2 cup red-wine vinegar
1/2 cup water
2/3 cup sugar
3 cups fresh or frozen cranberries (12 ounces; not thawed if frozen)
1 (16-ounces) jar sliced pickled beets, drained and quartered

Steps:

Bring vinegar, water, and sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, stirring occasionally, until berries have burst and mixture is thick, about 20 minutes. Stir in beets and cool. Serve at room temperature or chilled.