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