Mennonite beet pickle

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

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