Beet & Red Cabbage Salad - Bottled as a Relish
I've posted about this recipe before, but the last time I just made it as a salad and ate it fresh. It's a bit odd to be doing canning this far away from the harvest, but red cabbages and beets are still readily available.
Traditionally, this is served with beef, and that's a good way to have it. I also like it with egg or cheese based dishes.
9 250-ml jars
1 1/2 hours prep time - plus an hour to cook the beets
6 to 8 large beets (4 cups when cooked and grated)
4 cups finely chopped red cabbage
1 cup Sucanat or dark brown sugar
4 teaspoons pickling salt
1 teaspoon black peppercorns, crushed
1/2 teaspoon ground cayenne
1 250 ml jar (1 cup) prepared plain horseradish
1 1/2 cups plain white or cider vinegar
The beets need to be cooked in advance of the rest of the preparations. I find it least stressful to do this the day before. Put them, washed but whole, into a pot with water to cover. Bring to a boil and boil them steadily for 45 minutes. Let them cool in the pot; they can be left out overnight if your kitchen is cool.
The next day, put a sufficient number of canning jars into the canner, and cover thm with water to an inch above the rims. Bring to a boil and boil for 10 minutes.
Meanwhile, peel and grate the beets. Finely chop the red cabbage. Mix the beets, cabbage and remaining ingredients in a large pot or canning kettle.
When the jars come to a boil and you set the timer for the 10 minutes of boiling, put the lids and rings on to boil in a pot with water to cover them; boil them for 5 minutes. Heat the salad/relish until quite hot, or just boiling. It really shouldn't cook - it is a kind of preserved salad - but cold salad in glass jars going into a boiling water bath is a Bad Move.
When the jars are ready, remove them to a heatproof board, and fill them with the hot salad. Wipe the rims and seal with the boiled lids and rims. Pop the jars back into the boiling water bath and boil for 15 minutes before removing. Let cool and check the seals, then label and store in a cool dark place. Refrigerate once opened.
If you decide you want to use 500-ml jars - and I admit, that's what I tend to use - they must be boiled for 25 minutes once filled and returned to the boiling water bath. Don't forget you will still need one 250-ml jar.
Last year at this time I made No-Bake Puffed Barley Squares.
Traditionally, this is served with beef, and that's a good way to have it. I also like it with egg or cheese based dishes.
9 250-ml jars
1 1/2 hours prep time - plus an hour to cook the beets
6 to 8 large beets (4 cups when cooked and grated)
4 cups finely chopped red cabbage
1 cup Sucanat or dark brown sugar
4 teaspoons pickling salt
1 teaspoon black peppercorns, crushed
1/2 teaspoon ground cayenne
1 250 ml jar (1 cup) prepared plain horseradish
1 1/2 cups plain white or cider vinegar
The beets need to be cooked in advance of the rest of the preparations. I find it least stressful to do this the day before. Put them, washed but whole, into a pot with water to cover. Bring to a boil and boil them steadily for 45 minutes. Let them cool in the pot; they can be left out overnight if your kitchen is cool.
The next day, put a sufficient number of canning jars into the canner, and cover thm with water to an inch above the rims. Bring to a boil and boil for 10 minutes.
Meanwhile, peel and grate the beets. Finely chop the red cabbage. Mix the beets, cabbage and remaining ingredients in a large pot or canning kettle.
When the jars come to a boil and you set the timer for the 10 minutes of boiling, put the lids and rings on to boil in a pot with water to cover them; boil them for 5 minutes. Heat the salad/relish until quite hot, or just boiling. It really shouldn't cook - it is a kind of preserved salad - but cold salad in glass jars going into a boiling water bath is a Bad Move.
When the jars are ready, remove them to a heatproof board, and fill them with the hot salad. Wipe the rims and seal with the boiled lids and rims. Pop the jars back into the boiling water bath and boil for 15 minutes before removing. Let cool and check the seals, then label and store in a cool dark place. Refrigerate once opened.
If you decide you want to use 500-ml jars - and I admit, that's what I tend to use - they must be boiled for 25 minutes once filled and returned to the boiling water bath. Don't forget you will still need one 250-ml jar.
Last year at this time I made No-Bake Puffed Barley Squares.
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