Yield: 4 pints
| Measure | Ingredient |
|---|---|
| 4 cups | Chopped raw cabbage |
| 4 cups | Chopped cooked beets |
| 1 teaspoon | Salt |
| 1 cup | Prepared horseradish |
| ½ teaspoon | White pepper |
| ½ cup | Liquid sucaryl |
| 2 cups | Vinegar |
Combine all ingredients in large kettle.Cover,bring to the boil.Ladle into clean hot jars; seal at once.
per ¼ cup serving: calories 18, 0.5g protein, no fat, 4.5g carbohydrates.
1 serving = ½ "B" vegetable exchange typed by g.major 09\\20\\95 Submitted By GEORGINA MAJOR On 10-08-95