1 qt. (950 mL) chopped cooked beets
1 qt. (950 mL) chopped cabbage (about 1 sm. head)
1 c. (240 mL) chopped onions
1 c. (240 mL) chopped sweet red peppers (about 2 med.)
1 1/2 c. (360 mL) sugar
1 tbsp. (15 mL) prepared horseradish
1 tbsp. (15 mL) salt
3 c. (720 mL) vinegar

Combine all ingredients; simmer 10 minutes. Bring to boiling. Pack, boiling hot, into hot half pint jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: 10 half pints (2400 mL).