Beet-and-Apple Relish

3 pint-size jars

Serve this sweet-and-sour relish with crackers and sour cream and with smoked trout, cold chicken, or gravlax.


  • 1 ¼ 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 ½ cups water

  • 1 ½ cups sugar

  • 4 Granny Smith apples, peeled and cut into ½- to ¾-inch pieces

  • ½ 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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