Canning Relish - How to make Beet Horseradish Relish Water Bath Canning
I made a small batch of Beet Horseradish Relish from the Ball Canning Recipe Book. It is amazing! The red beet relish tastes so good on a salad and you can use it to top burgers and hot dogs too!
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Make your own red horseradish from Beet #recipe #jewish #shorts
Make your own red horseradish from
Beet horseradish is a traditional condiment served during Passover.
The combination of sweet, earthy beets and pungent, horseradish creates an explosion of color and flavor.
What are some other uses for horseradish other than
Gefilte fish?
Google Aish Jewlish Beet Horseradish for the recipe.
#horseradish #beets #beethorseradish #jewishfood #passover
Horseradish red beets sauce. Ukrainian cuisine
A very popular sauce in Ukraine. Known and popular also in the former Soviet Union. In western Ukraine and Poland, known as tsvikli. It goes well with meat (especially cold) and delicatessen. It is quite strong but has a milder taste due to the red beet.
We need: cooked red beets, raw horseradish, a teaspoon of salt and sugar, vinegar.
The beets are scraped on a fine grater. If you don't want to get your hands dirty, wear latex gloves. Then we grate the horseradish on the smallest part of the grater.
Mix the beets with the horseradish, add the salt, sugar and vinegar. Mix well. We put it into the fridge. After a few hours, the dish is ready. Once in the refrigerator, it can be used for several weeks.
Enjoy your meal!
Music: ONUKA “Zenit” ( Ukraine)
All Year Round Beetroot Relish Recipe
Beetroot jam is one of those things you will want to have in your cupboard or fridge all year round because it is so versatile and it's one of my favorite condiments to have on hand.
It is perfect in a sandwich, in a burger, on top of a nice juicy steak, or some roast venison.
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Some call it beetroot relish or beetroot chutney, but I call it beetroot jam and it goes hand in hand with cold meat or roast vegetables, adding a flavour-bomb that is super easy to make.
I make it year-round and it's one of those recipes you just keep coming back to, because it's so good, and this recipe has a secret technique that stops the chutney from sticking to the pan and burning while it is simmering.
Try making it yourself and let me know in the comments how you got on.
The recipe is included below, but watch the end of the video to see how to properly thicken the jam, so you have the perfect consistency and the liquid doesn't just pour on down over your burger bun.
Beetroot Relish Recipe:
makes 8 x 300ml jars | prep time 10 mins | cook time 40 mins
1kg beetroot, peeled & grated
500g brown onions, peeled & sliced
Malt vinegar (see method)
650g sugar
1tsp salt
2 tsp pickling spice powder
2 Tbs corn flour
Place beetroot and onion into a large, heavy-based pot. Cover two thirds with vinegar, and then add sugar, salt and spice. Boil for 30 minutes, or until beetroot is cooked.
Mix corn flour with a little cold water and stir into the beetroot. Bring back to the boil to thicken and pour into hot, sterilized jars. Seal with clean, dry sterilized lids and keep for up to 18 months.
beetroot jam | relish | chutney | beetroot recipes | beginner cook | jam recipes | what to make with beetroot | how to use beetroot | can beetroot be eaten raw | cooked beet | chef recipes | homemade jam
Andrew Zimmern Cooks: How to Prepare Fresh Horseradish
Instead of buying the jarred stuff, try making your own prepared horseradish at home. Although its pungency may be tear-inducing, it's an easy process. Start by trimming the root and peeling off the exterior. Then grate it on the coarse side of a box grater and pulse it in a food processor with a few tablespoons of white vinegar and season with salt—be prepared for the powerful smell to open up your sinuses. Horseradish roots vary in strength, so taste as you go, you may need to add more vinegar or a couple teaspoons of water depending on the root. The prepared horseradish will keep in the fridge for a couple weeks.
More horseradish recipes:
Homemade Horseradish Recipe With Beets - Very Hot Horseradish
This is a Polish recipe that my mother made every year for Easter. It was passed down to her from her mother who used to make it every year for Easter also. Sometimes my mom made it with a grinder and sometimes she used a very strong blender. We are making it with a blender. The beets are used to give the horseradish a very nice color. This horseradish comes out very hot. Much hotter than anything you can usually buy in a store. We like to eat this horseradish on hard boiled eggs, on Polish Easter Bread with butter, on Easter ham, and on Polish kielbasi.
#food, #recipe, #cooking