Beet Relish

Beet relish
1 quart peeled and grated beets
1 quart chopped cabbage
1 cup grated onion
1 1/2 cups sugar
1/2 tablespoon fresh horse radish
1 tablespoon pickling salt
3 cups vinegar
Combine all ingredients in large pot and bring to simmer 180*f for 10 minutes. Then bring mixture to boil. Stirring to prevent sticking and burning.
Pack hot relish into hot sterile jars, clean rims, fit lids and process half pints in water bath or steamer canner for 15 minutes at sea level. (Increase time as needed for your elevation)
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