Beet and Horseradish Relish
mossey river cookbook
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INGREDIENTS
Nutrition- 10cups cooked beets, grated
- 2
- 4cups sugar
- 4cups vinegar
- 6teaspoons dry mustard
- 4teaspoons salt
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DIRECTIONS
- boil sugar,vinegar, salt, and dry mustard for 5 min.
- pour over beets and horseradish.
- Let stand overnight.
- Pack into cartons and freeze.
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