Yield: 2 quarts
| Measure | Ingredient |
|---|---|
| 2 quarts | Diced or sliced beets; cooked |
| 3 smalls | Onions |
| 3 eaches | Green peppers |
| ½ cup | Grated horseradish |
| 2 cups | Vinegar |
| 3 cups | Sugar |
| 3 teaspoons | Salt |
Dissolve sugar and salt in hot vinegar Add horse-radish and bring to a boil.
Add beets and chopped onion and simmer 20 minutes.
Place in 2 sterilized quart jars or keep in refrigerator.
Mrs. Katie Thomas, Johnstown, PA _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-22-95