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Uncooked Winter Relish

From Weekly Wisdom — December 1998

Pickles and Preserves Recipes

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Yield: Makes 6 servings.

  • 1-1/2 cups diced celery
  • 1/2 cup chopped green pepper
  • 2 teaspoons salt
  • 1-1/2 cups chopped, cooked beets
  • 1/3 cup horseradish
  • 1/2 cup brown sugar
  • cold cider vinegar, to moisten

Combine the ingredients in the order given. Place into a jar, cover closely, and let stand for at least 24 hours. (From The Old Farmer's Almanac, 1949.)

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