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.
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Guevara Ayoub
[email protected]I'm not sure what went wrong, but my relish turned out really watery. I think I might have added too much vinegar.
Alamin Ahammed
[email protected]This relish is just okay. It's not bad, but it's not amazing either. I probably won't make it again.
kerrie 's adventure
[email protected]This recipe is missing some important instructions. It doesn't say how long to cook the relish or how to store it.
Ayanna
[email protected]I followed the recipe exactly but my relish turned out too vinegary. I think I'll use less vinegar next time.
Md Faruk
[email protected]This relish is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time I make it.
Sheikhnoor Mohamed
[email protected]I added a bit of chopped jalapeño to my relish for a little extra spice. It was the perfect addition and really took the flavor up a notch.
Shafique Ahmed Channa
[email protected]I'm allergic to celery, so I substituted it with jicama in this recipe. It worked perfectly and the relish was still delicious.
TTV_ CLOUT
[email protected]This relish is a great make-ahead condiment. I always have a jar of it in my fridge so that I can enjoy it whenever I want.
Inusah Khalila
[email protected]I love how versatile this relish is. I've used it on sandwiches, burgers, salads, and even as a dip for vegetables. It's always a hit!
MF Khan
[email protected]This relish is a great way to use up leftover beets. I had a few beets that were starting to go bad, and this recipe was the perfect way to save them.
Muhammad Kamran
[email protected]I'm not usually a fan of beets, but this relish has changed my mind. The pickling process mellows out the earthy flavor of the beets and makes them incredibly tasty.
Alamin Parves
[email protected]This recipe is incredibly easy to follow, even for a beginner cook like me. I was able to make a delicious relish that tastes like it came from a fancy restaurant.
D2K BEATS UG OFFICIAL
[email protected]I love the vibrant color of this relish! It's so eye-catching and makes my dishes look extra special.
simon odey
[email protected]This pickled beet relish is a delightful blend of sweet and tangy flavors, with a hint of spice. It's the perfect condiment to add a pop of color and flavor to sandwiches, burgers, or salads.