Beet Relish

 

Bright, vibrant color and surprising citrus flavor will turn even the most serious beet-phobe into a beet fanatic.

 

2 pounds beets

2 oranges

2 cups cider vinegar

1 cup brown sugar, lightly packed

1 cup granulated sugar

1 onion, diced

2 garlic cloves, minced

1 tablespoon salt

4 whole cloves

1 bay leaf

1 cinnamon stick

 

Prep the beets by boiling or roasting them until nearly tender. Cut into 1/2-inch dice and set aside. Remove the zest from the oranges and set aside. Supreme the oranges by cutting away the peel and slicing between membranes to liberate the pulp. Squeeze the juice from the membranes into a small bowl and discard the solids. Set aside the juice and pulp.  i. Combine the vinegar, brown sugar, granulated sugar, onion, garlic, salt, cloves, bay leaf, cinnamon, and zest in a medium nonreactive saucepan, and bring to a boil. Simmer for 15 minutes. Add the beets and the orange juice and pulp and simmer for 10 minutes longer. Divide the mixture between two clean, hot pint-size canning jars, leaving 1/2 inch of headspace between the top of the liquid and the lid. Refrigerate: Cool, cover, and store in the refrigerator for up to 3 weeks. Can: Use the boiling-water method. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.