Title: Pickled Beets Ii
Categories: Passover Vegetable
Yield: 1 Batch

8	md	Beets, cooked and sliced
1/2	c	Water
1/2	c	Lemon juice
2 1/2	tb	Sugar
1/2	ts	Salt
2	ts	Horseradish, grated

Place sliced beets in a glass bowl or jar.

In saucepan, combine water, lemon juice, sugar and salt. Bring to a boil; stir in horseradish. Pour over beets. Refrigerate overnight.

Source: Torah Prep High School for Girls Passover booklet. 1962

previous

next