Pickled beet relish is a sweet and tangy condiment that adds a vibrant pop of color and flavor to any dish. Made from fresh beets, vinegar, sugar, and spices, this relish is the perfect accompaniment to sandwiches, burgers, hot dogs, and even salads. Whether you're looking for a quick and easy recipe or want to try something more complex, you're sure to find the perfect pickled beet relish recipe in this article.
Check out the recipes below so you can choose the best recipe for yourself!
PICKLED BEET RELISH
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
For a more colorful relish, use a combination of red and golden beets. Serve the pickled beets with poached or smoked salmon, or toss them into a salad made with toasted walnuts, endive, and fresh goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 quarts
Number Of Ingredients 5
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
Categories Condiment/Spread Sauce Side Thanksgiving Quick & Easy Vinegar Cranberry Beet Fall Simmer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings (about 3 cups)
Number Of Ingredients 5
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.
Tips:
- To make the best pickled beet relish, use fresh, firm beets. Avoid beets that are bruised or have blemishes.
- Use a variety of beets to add color and flavor to your relish. Try using red, golden, and Chioggia beets.
- Be sure to slice the beets thinly so that they will cook evenly.
- Use a sharp knife to slice the beets and onion. This will help prevent them from bruising.
- If you don't have time to make your own pickling liquid, you can use a commercial pickling mix. Just be sure to follow the directions on the package.
- Store your pickled beet relish in a cool, dark place. It will keep for up to 6 months.
Conclusion:
Pickled beet relish is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for adding a sweet and tangy flavor to sandwiches, salads, and burgers. It can also be used as a topping for tacos, nachos, and hot dogs. If you're looking for a new and exciting way to use beets, give pickled beet relish a try. You won't be disappointed!
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