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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 9 |
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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
| Ingredients:
1 48/85 Pound(s) sugar
3 vinegar
4 finely ground horseradish
12 cooked coursley ground beet
1/3 Ounce(s) salt
Comments: Beets should be under cooked, it makes a nicer texture. |
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