Recipe: Red Relish (using beets and red cabbage)

RED RELISH

"A tangy condiment adapted from a turn-of-the-century (19th to 20th) cookbook."

1 (16 oz) can diced beets, drained (2 cups)
2 cups finely chopped red cabbage, packed down
1/2 cup dark brown sugar, firmly packed
1 cup cider vinegar
3 Tablespoons bottled white horseradish

Stir together all ingredients, cover and chill overnight.
Drain before serving.

Makes about 1 quart
Source: Southeast Missourian newspaper, May 24, 1976