Beet Horseradish Relish
Here's a great way to spice up your beets!!
5 medium beets
1 large onion, finely chopped
2 sweet red peppers, finely chopped
1 cup white vinegar
1/2 cup sugar
1 tsp pickling salt
2/3 cup grated fresh horseradish
Cook beets in boiling water until tender (about 20 minutes). Drain, remove skins and chop finely. There should be about 2 cups. Mix beets with onions and peppers.
Combine vinegar, sugar, salt and horseradish in a large stainless steel or enamel saucepan. Bring to a boil over high heat. Add vegetables. Return to a boil, reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Ladle into hot jars to 1/2" head space. Process in boiling water bath 15 minutes for half-pints, 20 minutes for pints.
Makes 3 1/2 cups. Note: a can of beets (14 oz/398 ml) can be substituted for fresh. Commercial horseradish (not creamed) can be substituted for fresh BUT DOUBLE THE AMOUNT.