8 Medium Sized Beets
3 bottles grated prepared Horseradish, drained
1 cup White Vinegar
1 cup White Sugar
1/4 tsp Salt
1/8 tsp Peppermeasures conversion [+]
Boil and then peel the Beets, then grate beets on the ricer side of grater, into a large bowl; set aside.
Drain the 3 bottles of grated horseradish, discard the liquid.
Mix the horseradish with the beets, mix thoroughly.
Mix together the Vinegar, Sugar, Salt and Pepper. Bring to a boil.
Mix the Vinegar Mixture to the Beet Horseradish Mixture, mix thoroughly, set aside for the flavors to marry a bit.
With a large strainer, put some of the Hryn in to drain; then put in the bottles, leaving 1/2" headspace. Then when bottles are full, put about 1 Tablespoon of the liquid back into the bottles, this keeps it from being too dry. Seal, and give a hotwater bath for 15 minutes.
This recipe is supposed to last for 6 months, or whenever the next holiday comes around. I usually make it a week before the next holiday, so I can be doing other things dealing with the holiday.
It never usually last the 6 months, as certain members of the family eat it like candy.
Evelyn Jepson, Magdalena Cieply (Baba)Recipe category: Sauces