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