Beet and Horseradish Relish

"mossey river cookbook"
 
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Ready In:
35mins
Ingredients:
6
Yields:
6-8 pints
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ingredients

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directions

  • boil sugar,vinegar, salt, and dry mustard for 5 min.
  • pour over beets and horseradish.
  • Let stand overnight.
  • Pack into cartons and freeze.

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RECIPE SUBMITTED BY

I live in Manitoba Canada. My passions are painting, cooking, and gardening. My favorite cookbooks are community cookbooks. My pet peeve is people comparing themselves to others.
 
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