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Red RelishA tangy condiment adapted from aturn-of-the-century (19th to 20th) cookbook.1 (16 oz) can diced beets, drained (2 cups)2 cups finely chopped red cabbage, packed down1/2 cup dark brown sugar, firmly packed1 cup cider vinegar3 Tablespoons bottled white horseradishStir together all ingredients, cover and chill overnight.Drain before serving.Makes about 1 quartSource: Southeast Missourian newspaper, May 24, 1976
Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.
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This sounds so good, I already can see this on grilled polish sausage, with pork or even on a tangy reuben..thanks so much!
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