Title: Horseradish Beet Relish+
Categories: Relish Jewish Heirloom Refrigerato
Yield: 100 Servings

1		Part horseradish
4		Parts cooked beets
6	tb	White vinegar for every cup -- of the root
4	tb	Sugar for every cup of the -- root
1/2	ts	Salt (or to taste)

Scrub, then peel root so that root is all white. Cut into 1 1/2" chunks and process until finely grated. Remove to large bowl. place beets in processer bowl and process till finely grated. Scraping down the sides of the bowl a couple times. Add to root along with vinegar, sugar and salt. Adjust flavor to taste. Mix thoroughly. place in sterilized jars, topping off with a couple extra spoons vinegar to fill up the air pockets (do this with a skewer) If you have metal lids, place a double layer of wax paper under the lid. If the lids are plastic there is no need for the waxed paper. Seal tightly and refrigerate. This will keep for 3 months.

Note: When you use a jar for a meal, always close the lid tightly after using as it looses flavor quickly.

Typed by Mary Riemerman in deference to my Mother-In-Law who always did this by hand with tears streaming down her face.

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