ZIPPY BEET RELISH

[Guest guest]

" ZIPPY BEET RELISH "

1)6 CUPS FINELY CHOPPED CABBAGE.

2)6 CUPS BEETS,SHREDDED

3) 3 CUPS SHUGAR

4)2 CUPS VINEGAR.

5)1 CUP WATER.

6)3 TO 4 TABLE SPOONS OF PREPARED HORSERADISH.

7) 1 1/2. TEA SPOONS SALT.

 

METHOD

 

1)COMBINE CABBAGE AND BEETS;PACK IN HOT STERILIZED JARS.

2)IN A SAUCE PAN,COMBINE SUGAR,VINEGAR,WATER,HORSERADISH,AND SALT.

3)HEAT TO BOILING AND POUR OVER VEGETABLES IN JARS.

4)SEAL AND LET STAND FOR SEVERAL DAYS TO WEEK BEFORE SERVING.

5)SERVE CHILLED.

 

MAKES ABOUT 10.1/2 CUPS RELISH.