- 12 beets (medium size)
- 1 cup Grated horseradish
- 2 tsp. pickling salt
- 2/3 cup white sugar
- 1 1/2 cups white vinegar
- 1 tsp. nutmeg (powered)
- 1 tsp. ginger (powdered)
Boil the beets until tender, 20 – 25 minutes. When cool, remove the skins.
Using a fine setting on a grinder, grind the beets and the horseradish.
Boil the white vinegar and the spices. Pour over the ground beets and horseradish. Mix thoroughly.
Use immediately or store for a future date.
Note: This mixture can be packed into sterilized jars; however, it’s much simpler to pack into small freezer zip lock type of bags and freeze.