Beet Cabbage Relish
Submitted by Metropolis1928
Tangy beet cabbage relish cooked with cauliflower, red pepper, onion, mustard seeds, and vinegar. A colorful, old-fashioned condiment for sandwiches, roasts, and charcuterie boards.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis ruby-red relish is a canning classic that belongs in every serious home preserver’s rotation.
Beets, cabbage, cauliflower, red bell pepper, onion, and celery all get chopped and slowly simmered in vinegar with mustard seeds and celery seeds until tender and deeply flavored.
The result is a chunky, tangy, slightly sweet condiment with a gorgeous jewel-toned color that looks as striking on the plate as it tastes.
Spoon it over roast pork, pile it on a sandwich, or set it out on a charcuterie board and watch it steal the show.
Kitchen Tips
- Chop all the vegetables to a similar size so they cook evenly and the relish has a uniform texture.
- Stir frequently as it simmers. The sugar and beet juices can stick to the bottom of the pot and scorch if you walk away.
- This relish gets better after a day or two in the fridge as the flavors meld together. Make it ahead if you can.
- For canning, process in sterilized jars while the relish is still hot. The high vinegar content makes it safe for water bath canning.
Ingredients
Directions
Combine ingredients.
Heat to boiling. Cook slowly, stirring frequently, until vegetables are tender.
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