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.
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