Posted Saturday, September 17, 2005 @ 09:12:47
BEET AND HORSERADISH RELISH
This is a traditional Easter relish.
*1/2 c. prepared horseradish
2 tsp. salt
2 c. mild vinegar
*1/2 c. sugar
1 tbsp. mixed pickling spices
Cut off stems 1 inch above the beets; leave roots intact. Wash beets thoroughly; cook in boiling water until tender. Drain; cover with cold water. Slip off peel; cut off stems and roots. Grate beets on a coarse grater; add horseradish; mix. Combine salt, vinegar, sugar, and spices; bring to a boil; strain over beet mixture; mix thoroughly. Pack into sterilized jars; seal. Store in a cool place. Allow relish to stand 24 hours before using.
*The amount of sugar and horseradish may be varied to suit one's taste.
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