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BEET AND HORSERADISH RELISH

(Pickles And Relishes) - (The International Jewish Cook Book)







Take three cups of cold, boiled beets, grate and add one-half cup of
grated horseradish; season with one-quarter teaspoon of pepper, one
teaspoon of salt and two tablespoons of sugar. Add all the vinegar the
horseradish and beets will absorb, and place in covered jar or glass and
it is ready for use. Will keep a long time.
CABBAGE, BEET AND HORSERADISH RELISH
Take two quarts of boiled beets chopped, two quarts of cabbage chopped,
one cup of grated horseradish, mix with two cups of sugar and two
teaspoons of salt, add cold vinegar to cover, and place in gallon jar.











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