Beet Relish
When Jere Gettle suggested this A-Z Vegetable recipe project, our thoughts immediately went to Marian Morash’s The Victory Garden Cookbook which was the 1982 print companion to her and her husband’s pioneering PBS show of the same name. This superb cookbook works through the vegetable garden from A to Z, sharing gardening tips and over 800 recipes along the way. We hope that in our own way this little blog pays a sufficient vegetarian homage to her work. Here, we’ve adapted her excellent beet relish. While Marian calls this a ‘chutney’ we don’t see it in that way as it lacks the curry flavorings of a true chutney. Rather this is a sweet-sour relish with fruit and some sweet spices that makes excellent use of your beet crop. Note that this relish can be easily canned for long-term storage using a hot-water bath to seal the jars. 1 pound cooked beets, peeled and cut into ¾ inch dice Finely grind cloves, allspice and black pepper. Place into a small saucepan with mace, salt, brown sugar, vinegar, onion, and raisins. Bring to a boil, cover, and simmer until onions are tender, about 20 minutes. Add in beets and continue cooking, covered, until the beets are tender. Remove from heat. This relish may also be canned using a hot water bath for long-term storage. Archive |
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