Beet and Horseradish Relish |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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mossey river cookbook Ingredients:
10 cups cooked beets, grated |
2 cups horseradish, grated |
4 cups sugar |
4 cups vinegar |
6 teaspoons dry mustard |
4 teaspoons salt |
Directions:
1. boil sugar,vinegar, salt, and dry mustard for 5 min.
2. pour over beets and horseradish.
3. Let stand overnight.
4. Pack into cartons and freeze.
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