4 c. diced, cooked beets
2 hot red peppers, chopped
1/3 c. chopped onion
2 tsp. salt
1/4 c. prepared horseradish
2 c. vinegar
2/3 c. sugar

Combine all ingredients in 2 quart saucepan. Bring to boil and simmer 10 minutes, stirring occasionally. Pour into clean sterilized jars and seal. Yield: 3 pints.