Ingredients
3 cups beets, peeled and chopped
6 cups cabbage, thinly sliced
2 cups granulated sugar
2 cups vinegar (5% acidity recommended)
1 tablespoon salt
1 teaspoon black pepper, freshly ground
1/2 cup horseradish, freshly grated
Method
Combine the chopped beets and sliced cabbage in a large pot. Add the sugar, vinegar, salt, pepper, and grated horseradish, stirring until the sugar begins to dissolve.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat and simmer. Cook, stirring occasionally, until the beets are tender but still hold their shape, about 20–30 minutes depending on beet size.
While the mixture cooks, sterilize jars and lids by boiling them in water for 10 minutes. Keep jars hot until ready to fill.
Carefully ladle the hot beet and cabbage mixture into the prepared jars, leaving about 1/2 inch of headspace. Wipe the rims clean, apply the lids, and seal.
Process the jars in a boiling-water bath for 10 minutes to ensure proper sealing and preservation. Remove the jars and let them cool undisturbed; you should hear the lids pop as they seal.
Store sealed jars in a cool, dark place for several weeks to allow flavors to meld. Once opened, keep refrigerated and use within a few weeks.
Recipe by Georgia G. Burch