Beet-Cabbage Relish

(5 pints)

1 cup chopped onions
4 cups shredded cooked beets
4 cups (1 small head) shredded cabbage
1 cup grated horseradish
4 teaspoons salt
1-3/4 cups vinegar
3/4 cup sugar

Combine in a saucepan the onions, beets, cabbage, horseradish and salt.

Heat the vinegar, dissolve the sugar in it and add to the vegetables. Boil 10 minutes. Pack in hot sterile jars and seal.