Hryn

1. 1

   Boil beets, till tender, remove drain, run beets under cold water, skins should fall off.

2. 2

   Grate on ricer side of grater; Set aside.

3. 3

   Drain 3 bottles of hot horseradish, and set aside.

4. 4

   Boil vinegar, sugar, salt and pepper, set aside.

5. 5

   Take beet mixture and add horseradish mixture, mixing until no horseradish is showing.

6. 6

   Add pickle mixture, and mix well.

7. 7

   Let rest for 10 minutes.

8. 8

   Pack into bottles leaving headspace, and wipe the top of the bottle, poke with long skewer, for air bubbles, and add a bit of juice if dry.

9. 9

   Put on lid and retainer, till just tight, and submerge in a water bath for 10 minutes.

No additional tips available.