Hryn

Directions

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.