Updated Friday, August 15th, 2008
Total Time: 30
Yield: 1 pint
Verna says this beet relish is "good with roast beef or almost anything." She likes it spicy, so hold back on the horseradish and cayenne if you prefer a tamer relish.
In a large bowl, combine ingredients. Sample, and adjust the flavor with more horseradish or sugar, to taste. Spoon into sterilized jars and seal. Use immediately or store in refrigerator.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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