Grandma Mat’s Beet Relish

Norma’s Notes 

• Original recipe came from my mother-in-law and I think I added the horseradish for good measure. 
• This relish is very tasty served with cabbage rolls or shepherd's pie.
• Watch the boiling beets carefully - anyone who has ever boiled over a pot of beets and sugar knows what I am talking about!

Ingredients

6 cups shredded beets
4 cups sugar
2 cups vinegar
l tsp salt
2 tbsp creamed horseradish
2 envelopes Knox gelatin
1/2 cup water

Directions

1. Cooked, peel and grate beets.
2. Put in pot and add sugar, vinegar and salt.
3. Boil for 20 minutes.
4. Mix gelatin in water to dissolve and add to beets.
5. Cook an additional 8 minutes.  Pack into hot jars.

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