Condiment Recipes - PRESERVES, PICKLES AND RELISH

VEGETABLE RELISH
Use two quarts each of cooked and finely chopped
beets and cabbage, add four cups sugar, two tablespoons salt, one
tablespoon black pepper, a half tablespoon cayenne, a cup of grated
horseradish and enough cold vinegar to cover. Bottle in glass jars and
keep in a cool place.

Recipes