Recipe by Evelyn L Jepson

This is a beet/horseradish condiment. It is served with ham, or any meats.

Ingredients Nutrition


  1. Boil beets, till tender, remove drain, run beets under cold water, skins should fall off. Grate on ricer side of grater; Set aside.
  2. Drain 3 bottles of hot horseradish, and set aside.
  3. Boil vinegar, sugar, salt and pepper, set aside.
  4. Take beet mixture and add horseradish mixture, mixing until no horseradish is showing.
  5. Add pickle mixture, and mix well. Let rest for 10 minutes.
  6. Pack into bottles leaving headspace, and wipe the top of the bottle, poke with long skewer, for air bubbles, and add a bit of juice if dry. Put on lid and retainer, till just tight, and submerge in a water bath for 10 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a