Don’t know about you all, but I’ve some cabbage and beets in the garden that are ready to be used!
Yesterday I linked to
Edna Mae's Escalloped Cabbage recipe from Pioneer Woman’s website…am definitely going to give it a whirl.
Today I’m going to share a Cabbage Beet Relish recipe. It makes about 3 quarts. You can put it through a hot water bath or stick it into the frig since it’s summer and it probably won’t last that long to begin with!
8 cups (2 quarts) beets, cooked and finely chopped
4 cups cabbage, chopped fine
2-1/2 cup sugar
4 cups cider vinegar (I like mixing the vinegars up some, cider/white/wine garlic)
1 Tbsp salt
1 cup horseradish (grated), or prepared from a 4 oz bottle
1/2 or 1 tsp cayenne pepper flakes (optional)
Variation: 4-5 cups beets, 1 cup onion, 1 cup sweet red peppers, 4 cups cabbage
Cook and peel beets. Finely chop beets and cabbage. Mix all ingredients together in a glass or stainless steel bowl.
Pack mixture into sterile quart jars leaving 1/4 inch head space and seal (follow regular canning procedures). You can now either put it into a hot water bath for 15-20 minutes or stick into refrigerator. Eat the frig beets within a couple of weeks of making them.