BEET AND HORSERADISH RELISH

Ingredients

• 4 lb medium beets (about 10)
• 1/2 cup freshly grated horseradish
• 2 cups vinegar
• 1/2 cup granulated sugar
• 2 tsp pickling salt
• 1 tbsp mixed pickling spice, tied in cheesecloth bag

Directions

1. Cook beets until tender. Run under cold water until cool enough to handle. Peel; grate finely. Combine grated beets and horseradish.
2. To prepare pickling liquid, combine vinegar, sugar, salt and pickling spice in a non-reactive saucepan. Bring to a boil; boil 1 - 2 minutes. Remove spice bag. Combine beet mixture and pickling liquid in saucepan. Return quickly to a boil, stirring constantly.
3. Spoon into hot sterilized jars leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional relish, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in Alberta for 25 minutes in a boiling water bath.