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| Beet Relish 2
1 quart of chopped cooked beets
1 quart of chopped cooked cabbage
1 cup of chopped onions
1 cup of chopped sweet red pepper
1 1/2 cups sugar
1 tablespoon of prepared horseradish
1 tablespoon of salt
3 cups of vinegar
Combine all ingredients; simmer 10 minutes. Bring to a boil. Pack in hot jars and adjust lids. Process 15 minutes in boiling water bath.
This recipe yields 10 half-pints or 5 pints.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
NOTES : Recipe originally from "Pennsylvania Dutch Cooking", published by Yorkraft, Inc., 1960
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