|Beets||2 1⁄2 Pound (Medium Sized)|
|Coarsely chopped cabbage||4 Cup (64 tbs), coarsely chopped|
|Chopped onion||1 Cup (16 tbs), chopped|
|Chopped sweet red pepper||1 Cup (16 tbs), chopped|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vinegar||3 Cup (48 tbs) (5% Acidity)|
|Prepared horseradish||1 Tablespoon|
Leave root and 1 inch of stem on beets; scrub with a brush.
Place beets in a large Dutch oven, and add water to cover; bring to a boil.
Cover, reduce heat, and simmer 35 to 40 minutes or until tender; drain.
Pour cold water over beets, and drain; let cool.
Trim off beet stems and roots, and rub off skins.
Coarsely chop enough beets to measure 4 cups.
Reserve any remaining beets for other uses.
Combine 4 cups beets and next 7 ingredients in a large Dutch oven; cook over low heat for 10 minutes.
Bring mixture to a boil.
Quickly spoon relish into hot sterilized jars, leaving 1/4 -inch headspace; cover at once with metal lids, and screw bands tight.
Process in boiling-water bath 15 minutes.
Note: Drained and coarsely chopped canned beets may be substituted for fresh beets, if desired.