A relish in which cooked beets are the principal ingredient may be made up from the accompanying recipe. As PICKLED beets in any form are usually well liked, this relish may be put up for the variety it offers.
- 1 qt. cooked beets, chopped
- 1 c. horseradish root, grated
- 1 c. vinegar
- 1 Tb. salt
- 1/2 c. sugar
- 1 tsp. cinnamon
- 1 tsp. cloves
Cook the beets in the usual way. When they are tender, remove the skins and chop quite fine. Add the grated horseradish to the beets. To the vinegar, add the salt, sugar, and spices and heat to the boiling point. Pour this mixture over the vegetable mixture, pack all into hot sterilized jars, seal, cool, and store.
Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)