BEET RELISH
4 pounds beets, cooked and peeled
4 large onions
3 large green peppers (I would use the red)
1 Tablespoon whole cloves
1 1/2 cups sugar
1 1/2 cups vinegar (white)
Grind beets, onions, and peppers. Tie cloves in cheesecloth bag. In large kettle combine vegtables, clove bag, sugar, vinegar and 1/2 cup water, and 1 Tablespoon salt (the type with no iodine in it).
Bring to a boil, reduce heat and simmer 20 minutes, stirring occasionally. Remove clove bag. Ladle into hot sterilized jars; leaving a 1.2 inch headspace. Adjust lids to just hand tight. Process in boiling hot water bath (half pints) 15 minutes (20 mins. in reno nv. ) Makes 13 half pints. Remove to kitchen terry towel in a space with no drafts. Examine lids after cooling to make sure it set up.