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| Beet Relish
2 pounds of medium-size beets
1 small onion
1 sweet red pepper
2 cups of shredded cabbage
1/4 cup of prepared horseradish
1 1/2 teaspoons of salt
1 cup of sugar
1 1/2 cups of vinegar
Clean and pare the beets. Grind the beets, onion and red pepper, using the fine cutter of the food chopper. Add the finely shredded cabbage, horseradish, salt, sugar and vinegar. Heat to boiling and simmer for 10 minutes. Ladle into hot, sterilized jars and seal.
This recipe yields 2 pints.
Source:
"My Front Porch (canning archive) at http://www.flash.net/~tinyt"
NOTES : Recipe distributed by Melissa Mixon, Ph.D., R.D., L.D., Extension Home Economics Leader and Human Nutrition Specialist
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