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Beet-and-Apple Relish
Recipe Summary
Yield: Makes 3 pint-size jars
Ingredients
Ingredient Checklist
1 1/4 pounds small to medium red beets (4 or 5), washed well and patted dry
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 small onion, thinly sliced
3 cups cider vinegar
1 1/2 cups water
1 1/2 cups sugar
4 Granny Smith apples, peeled and cut into 1/2- to 3/4-inch pieces
1/2 teaspoon Dijon mustard
Cook's Notes
Unopened relish can be stored at room temperature for up to 1 year.
Gallery
Beet-and-Apple Relish
Recipe Summary
Yield: Makes 3 pint-size jars
Gallery
Beet-and-Apple Relish
Beet-and-Apple Relish
Beet-and-Apple Relish
Recipe Summary
Yield: Makes 3 pint-size jars
Recipe Summary
Yield: Makes 3 pint-size jars
Yield: Makes 3 pint-size jars
Makes 3 pint-size jars
Ingredients
Ingredients
- 1 1/4 pounds small to medium red beets (4 or 5), washed well and patted dry
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 small onion, thinly sliced
- 3 cups cider vinegar
- 1 1/2 cups water
- 1 1/2 cups sugar
- 4 Granny Smith apples, peeled and cut into 1/2- to 3/4-inch pieces
- 1/2 teaspoon Dijon mustard
Directions
Preheat oven to 400 degrees. Place beets on a sheet of parchment-lined foil; drizzle with oil. Season with salt and pepper. Fold edges to form a packet. Place on a baking sheet, and roast beets until tender, about 1 hour. Unwrap; let cool slightly, then peel. Cut into 1/2-inch pieces.
Bring onion, vinegar, water, and sugar to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Remove from heat, and stir in beets, apples, and mustard.
Divide among 3 pint-size sterilized glass jars using a slotted spoon, leaving 1/4-inch headspace at tops. Wipe rims and then close with screw bands and lids.
Submerge jars, covering with water by 2 inches, upright on a wire rack in a large pot of hot water; bring to a boil. Boil for 15 minutes (or longer, depending on altitude). Remove jars from pot using tongs, and transfer to a layer of clean towels to cool. Once cool, check for a slight indentation in lids, which indicates a vacuum seal. Refrigerate all canned products after opening.
Cook's Notes
Unopened relish can be stored at room temperature for up to 1 year.
Cook’s Notes
Unopened relish can be stored at room temperature for up to 1 year.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Beet-and-Apple Relish
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Reviews:
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Most Positive
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All Reviews for Beet-and-Apple Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
