Homemade Beetroot Relish, Sweet & Tangy
There’s just something special about homemade preserves…
When you open a jar of beetroot relish, that earthy-sweet aroma is unmistakable. It hits you right in the memories. You’ll understand why this is a recipe I make every summer. It’s simple and budget-friendly. It turns a pile of fresh beets into jars of ruby-red goodness. These jars go with just about anything. From BBQ burgers to a ploughman’s platter, this relish is an all-rounder that never disappoints.
Watch me make it here on YouTube: Homemade Beetroot Relish | Sweet and Tangy
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- Easy Homemade Whole Cranberry Sauce
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Homemade Beetroot Relish Recipe
Serves: 3 pint jars
Prep Time: 20 minutes
Cook Time: 1 to 1.5 hours
Ingredients
- 1.1 kg fresh beetroot, peeled and diced small, it should be around 800 grams after peeling
- 1 medium onion, finely diced
- 1 c of water
- 2 1/2 cups brown sugar
- 2 cups white vinegar
- 1 tbsp salt
- 8 pimento berries (if you don’t have them, just leave them out). They are also called allspice berries
- black pepper to taste
- 4 tbsp cornflour (mixed with 4 Tbsp water, for thickening)
Method
- In a large preserving pan or heavy pot, combine the diced beetroot, onions, water, vinegar, salt, and spices.
- Bring to the boil, the turn it down to simmer for 30-40 minutes
- Once the beets are almost cooked through, add the sugar and stir until it has dissolved. Cook for an additional 10-20 minutes, until the beetroot is tender and fully cooked.
- To thicken, combine the cornflour and 4 Tbsp water and slowly add it to the beetroot. Stir constantly and it will thicken up and turn all glossy and thick.
- Follow the water bath canning instructions below if you want to can it. Or just follow instruction six below.
- Spoon hot relish into sterilized jars ( I use my dishwasher) seal immediately, and allow to cool.
- Store in a cool, dark place — the flavour deepens beautifully after a week or two.
How to Water Bath Can Beetroot Relish
If you’d like to make your relish shelf-stable for long-term storage, here’s how to safely water bath can it. This method is perfect if you’re stocking the pantry for the year ahead. It’s also great for giving jars as gifts.
- Sterilise your jars and lids by washing them in your dishwasher. Keep them warm until ready. Or follow your canner instructions booklet.
- Once your relish is cooked and hot, ladle it into the hot jars. Leave about 1 cm (½ inch) headspace at the top.
- Wipe the rims clean with a damp cloth, then apply the lids and screw bands until fingertip tight.
- Place the jars upright in a large stockpot or water bath canner lined with a rack. Make sure they’re covered by at least 2–3 cm (1 inch) of water.
- Bring to a gentle boil. Process (simmer) for 15 minutes for small jars (under 500 ml). Process for 20 minutes for larger jars (up to 1 litre).
- Turn off the heat. Let the jars rest in the hot water for 5 minutes. Carefully lift them out.
- Place jars on a towel and leave undisturbed for 12–24 hours.
- Check that the lids have sealed (the centre should be concave and not pop when pressed).
- Label, date, and store in a cool, dark place. Properly sealed jars will last for up to 12 months.
- For full instructions, please follow your own canner’s instructions manual. I also love my Ball Preserving Books. I have linked them down below.
💡 If a jar doesn’t seal, pop it in the fridge and use it within a few weeks.
Stacey’s Kitchen Tips
- Beetroot prep hack: Wear gloves and line your bench with baking paper — beet juice loves to stain!
- Flavour boost: Add a few tablespoons of finely chopped apple. You can also use a squeeze of orange juice for a fresh twist.
- Preserving tip: Always use clean, sterilised jars. If the lids pop down after cooling, you’ve got a perfect seal.
- Water bath safety: Always start your timer once the water reaches a full rolling boil. This ensures food safety. It also guarantees a good seal.
Variations
- Spiced Beetroot Relish: Add a pinch of cloves and a stick of cinnamon for a festive twist.
- Reduced-Sugar Version: Swap half the sugar for honey or raw sugar for a deeper, earthier flavour.
- Less Chunky Style: Instead of dicing your beetroot, try grating. However, I prefer it diced for a more textured relish that looks beautiful on grazing boards.
For All Of My Favourite Canning Equipment
Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today
Presto 01781 Pressure Canner and Cooker, 23 qt, Silver
Presto 02152 17-Quart Digital Pressure Canner
Some product links are affiliate links, which means if you buy something, I will receive a small commission. At no extra cost to you. I only link products that I love and use. Thank you for supporting me and my channel.
Homemade Beetroot Relish, Sweet and Tangy
Ingredients
- 1.1 kg fresh beetroot peeled and diced small, it should be around 800 grams after peeling
- 1 medium onion finely diced
- 1 c of water
- 2 1/2 cups brown sugar
- 2 cups white vinegar
- 1 tbsp salt
- 8 pimento berries if you don’t have them, just leave them out. They are also called allspice berries
- black pepper to taste
- 4 tbsp cornflour mixed with 4 Tbsp water, for thickening
Instructions
- In a large preserving pan or heavy pot, combine the diced beetroot, onions, water, vinegar, salt, and spices.
- Bring to the boil, the turn it down to simmer for 30-40 minutes
- Once the beets are almost cooked through, add the sugar and stir until it has dissolved. Cook for an additional 10-20 minutes, until the beetroot is tender and fully cooked.
- To thicken, combine the cornflour and 4 Tbsp water and slowly add it to the beetroot. Stir constantly and it will thicken up and turn all glossy and thick.
- Follow the water bath canning instructions below if you want to can it. Or just follow instruction six below.
- Spoon hot relish into sterilized jars ( I use my dishwasher) seal immediately, and allow to cool.
- Store in a cool, dark place — the flavour deepens beautifully after a week or two.
Final Thoughts
This homemade beetroot relish is one of those recipes that quietly becomes a family staple. You can spoon it over sausages straight off the BBQ. Layer it in a sandwich. Gift it in a ribbon-tied jar. It always brings a little homestead magic to the table.
💚 If you enjoyed this recipe, check out more homestead favourites. Visit my YouTube channel for more content. You can also browse other preserves and sauces right here on FarmersWifeHomestead.com.
—
With love and red-stained hands,
️ Stacey
@FarmersWifeHomestead
