Horseradish Beet Relish

Third time is hopefully the charm.

This is my third attempt at those Polish pickled beets from The Busy Bee in Chicago.  I keep upping the amount of horseradish to get that bite.

I made these with my dad last weekend and the horseradish in this batch really cleared our sinuses, but you never know.  We won’t know for sure if this recipe is it for another two weeks.

I’m posting it anyway.  I only have a few beets left in my garden and this is my last weekend to hit the farmer’s market.  Besides, I owe a Polish momma or two a stab at this recipe.

My dad will be here in a couple of weeks and we’ll open this most recent batch to give them a try.

In the meantime, pickle some beets of your own.

I found fresh horseradish at a larger co-op in the big city.  My dad got his at his local grocery store.

Horseradish Beet Relish

• 8 c. medium grated beets, about 4 lb. fresh beets
• 3 c. finely grated fresh horseradish root
• 3 c. red wine vinegar
• 1 c. sugar
• 3 t. pickling salt
• 2 T. pickling spices

1. Cook beets until tender.  Cool and peel.
2. Coarsely grate beets.
3. Peel and finely grate horseradish root.
4. Combine vinegar, sugar, salt, and pickling spice (tied in a cheesecloth bag) in a medium saucepan.  Boil for 15 minutes. 
5. Add beets and horseradish.  Boil an additional 10 minutes.  Remove the spice bag.
6. Pour beets and liquid into sterilized pint jars, leaving ½” headspace, and seal with 2 part lids.
7. Process for 20 minutes in a water bath canner.  Store in a cool, dark space for three weeks.