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Beet-and-Apple Relish

Sweet-and-sour beet-and-apple relish is a blend of earthy red beets, tart Granny Smith apples, and onion, with a hint of Dijon mustard. It marries particularly well with cold chicken, gravlax, and smoked fish such as trout.

  • Yield: Makes 3 pint-size jars

Source: Martha Stewart Living, March 2010


  • 1 1/4 pounds small to medium red beets (4 or 5), washed well and patted dry
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 small onion, thinly sliced
  • 3 cups cider vinegar
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 4 Granny Smith apples, peeled and cut into 1/2- to 3/4-inch pieces
  • 1/2 teaspoon Dijon mustard


  1. Preheat oven to 400 degrees. Place beets on a sheet of parchment-lined foil; drizzle with oil. Season with salt and pepper. Fold edges to form a packet. Place on a baking sheet, and roast beets until tender, about 1 hour. Unwrap; let cool slightly, then peel. Cut into 1/2-inch pieces.

  2. Bring onion, vinegar, water, and sugar to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Remove from heat, and stir in beets, apples, and mustard.

  3. Divide among 3 pint-size sterilized glass jars using a slotted spoon, leaving 1/4-inch headspace at tops. Wipe rims and then close with screw bands and lids.

  4. Submerge jars, covering with water by 2 inches, upright on a wire rack in a large pot of hot water; bring to a boil. Boil for 15 minutes (or longer, depending on altitude). Remove jars from pot using tongs, and transfer to a layer of clean towels to cool. Once cool, check for a slight indentation in lids, which indicates a vacuum seal. Refrigerate all canned products after opening.

Cook's Notes

Unopened relish can be stored at room temperature for up to 1 year.

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