If you search enough you are likely to find a relish made that is suitable for just about every type of need. This need could range from hamburgers or hot dogs to the use of a relish as a side dish for greens or meats. Your relish could vary from mild or spicy or to the extremely hot kind which you would hardly be able to locate in your local department store.
It seems like every family has been handed down from one generation to the next some sort of cherished beet relish recipe. Beet relish serves as a great condiment and will generally go with just about any style of meal. I personally like to serve beet relish with some type of corned beef and cabbage meal. The relish tends to provide an interesting combination of unique flavors and although it can be canned it usually tastes its best when made several days in advance and used immediately. It addition to its flavor addition it provides for an extremely colorful additive to ones table setting.
There are frequently two types of beet root which is available, the long and the globe shaped. You can use either of these excellent beets for creating your own spicy relish. The following recipe is particularly good for use in those beet root crops which are readily available all year long in your local markets. Keep in mind however that these types of beet roots are usually tougher than the smaller and younger versions that are available during the early summer but they can still be used in your beet relish.
Another popular name for beet relish is Chrain. Many people find that they would rather use the freshest possible ingredients when making their chrain however when you are making your own you can cook your own fresh beets or if you so desire you can use canned beets.
When making this condiment you can adjust the amount of horseradish that you put into it up or down to satisfy your own personal preference. This particular recipe was a family favorite that was made during the Easter season and used on ham to spice up the flavor.
2 cups of coarsely shredded cooked beets
2 tablespoons of chopped red onion
2 tablespoons of red wine vinegar
1 teaspoon of granulated sugar
2 tablespoons of Dijon mustard
3 tablespoons of vegetable oil
Add salt and pepper to taste
I generally start out by combining all the listed ingredients above into a small bowl and mixing well, after which I will chill for several hours before using. The recipe provided will supply about two cups of end product and when kept in a refrigerator it will last for up to one week.
Copyright @ 2009 Joseph Parish
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