Categories: relish- salsa- chutney

Ingredients

• 2 cups chopped, pickled beets
• 5 Tbsp. horse-radish
• 1 cup chopped red cabbage
• Vinegar from pickled beets
• Salt and pepper
• Mustard

Directions

1. Mix beets, horse-radish and cabbage. Moisten with the vinegar left from the pickled beets and season with salt, pepper and a little dry mustard. Toss together and serve immediately or heat to boiling and seal in jars.

2. makes 1 1/2 pints

3. if desired, omit red cabbage and add 2 oranges, seeded and ground or chopped, including rind.

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