Beet and horse-radish relish

Yield: 1 Servings

Measure Ingredient
2 cups Beets; home-cooked or canned, chopped or julienned
1 cup Horse-radish; grated
½ cup Sugar
2 tablespoons Lemon juice
¼ cup Vinegar

Combine all ingredients. Cove and let stand overnight. Serve with meat and fish. Makes about 3½ cups. MC formatting and posted on Kitmailbox by bobbi744@...

Recipe by: Woman's Home Companion Cook Book, 1942 Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Jul 15, 1997

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