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Beet Horseradish Relish

Ingredients: 1 48/85 Pound(s) sugar 3 vinegar 4 finely ground horseradish 12 cooked coursley ground beet 1/3 Ounce(s) salt Directions: Cook beets, should still be a little firm. Drain, place in cold water and peel. Grind horseradish finely, grind beets corsely. Place lids in boiling water and boil 5 minutes, keep simmering until used. Set jars on cookie sheet into 210* oven to heat. Bring Vinegar Sugar and salt to a boil , add beets and horseradish, stir until combined and hot. Fill and hand tight seal jars one at a time. Yield 9 Pints Comments: Beets should be under cooked, it makes a nicer texture.
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