Title: Mennonite Beet Pickle
Categories: Pickle Preserve Ethnic
Yield: 2 Quarts

2	qt	Diced or sliced beets; cooked
3	sm	Onions
3		Green peppers
1/2	c	Grated horseradish
2	c	Vinegar
3	c	Sugar
3	ts	Salt

Dissolve sugar and salt in hot vinegar Add horse-radish and bring to a boil. Add beets and chopped onion and simmer 20 minutes. Place in 2 sterilized quart jars or keep in refrigerator.

Mrs. Katie Thomas, Johnstown, PA _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett

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