1 qt. chopped cooked beets
1 qt. chopped cooked cabbage
1 c. chopped onion
1 c. chopped red peppers
1 1/2 c. sugar
1 tbsp. prepared horseradish
1 tbsp. salt
3 c. vinegar

Combine all ingredients in a large saucepan. Simmer 10 minutes, bring to a boil. Pack in hot jars, leaving 1/4-inch head room. Process in canner 15 minutes in boiling water.