Basil Beet Relish

Have you tried fermenting your own foods yet? It is rather easy, yet yields so many tasty, healthy results. We love pickling foods or making relishes. My mom makes the BEST zucchini relish so I kind of got inspired by that to make this relish. I didn’t have an overabundance of zucchini but I did have a TON of beets! Viola – beet relish was born. This is not really a sweet relish but the basil adds loads of flavor. These are great as a topping to a burger or sandwich or even just eaten as a side. Plus, the fermentation process helps add healthy bacteria for your body. You should expect a lot more of these types of recipes as my mom and I try to preserve the wonderful summer harvest! This makes 1 quart of relish.
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2 cups beets, peeled and shredded
6 fresh basil leaves
1 tsp sea salt
1/4 cup vinegar
3/4 cup water
1 tsp honey

  • In a measuring cup, combine salt, vinegar, water and honey and whisk until blended.
  • Place shredded beets into a clean, dry quart jar. Smash down and top with basil leaves.
  • Pour water mixture over basil and beets until beets are completely covered with water – adding more or less if necessary.
  • Secure jar with lid and place in a cool, dark location. I placed mine in my bread box – since I don’t eat bread anymore!
  • Each day, open the jar just slightly to release any built up air. The liquid level will rise so you may get a little spill over. To prevent staining your cabinets or whatever the jar is in, I suggest placing the jar inside a bowl to catch any liquid.
  • After 5 days, taste your beets and see if they are tart enough for your liking. If so, store them in the fridge. If not, let the ferment a couple more days. Remove basil leaves before storing – you probably won’t want to eat them.

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