Beet Relish for Canning

1 quart beets , around 12 medium to large beet (not to large though, they get woody)
1 quart cabbage
1 1/2 cups sugar
1 cup yellow onions
1 cup red bell peppers
1 tablespoon prepared horseradish (not the creamed stuff)
1 tablespoon salt
3 cups vinegar

In a large non reactive saucepot combine all ingredients. Bring to a boil then reduce to a simmer-stir well. Simmer for 10 minutes. Pack hot relish into hot sterile jars. Leave 1/4 inch headspace. Remove air bubbles. Wipe rims and adjust two piece caps. Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.

- DiB's