Horseradish beet relish+

100 servings

Ingredients

Quantity Ingredient
1 Part horseradish
4 Parts cooked beets
6 tablespoons White vinegar for every cup of the root
4 tablespoons Sugar for every cup of the root
½ teaspoon Salt (or to taste)

Directions

Scrub, then peel root so that root is all white. Cut into 1½" chunks and process until finely grated. Remove to large bowl. place beets in processer bowl and process till finely grated. Scraping down the sides of the bowl a couple times. Add to root along with vinegar, sugar and salt. Adjust flavor to taste. Mix thoroughly. place in sterilized jars, topping off with a couple extra spoons vinegar to fill up the air pockets (do this with a skewer) If you have metal lids, place a double layer of wax paper under the lid. If the lids are plastic there is no need for the waxed paper. Seal tightly and refrigerate. This will keep for 3 months.

Note: When you use a jar for a meal, always close the lid tightly after using as it looses flavor quickly.

Typed by Mary Riemerman in deference to my Mother-In-Law who always did this by hand with tears streaming down her face.

Submitted By MARY RIEMERMAN On 05-04-95

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