Beet and Cabbage Slaw With Horseradish

From the 1937 edition of The Herald Tribune Home Institute Cookbook

You Will Need:

2 cups vinegar (I used cider)
1 cup granulated sugar
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup prepared horseradish
2 cups chopped, cooked beets(save to make a pickling syrup for onions and hard cooked eggs)
2 cups chopped, raw cabbage

Combine vinegar, sugar, and seasonings in a large pot. Boil 5 minutes. Add vegetables, mix well, and cook 5 minutes longer. Makes about 1 1/2 pints. I did not bother canning it as we're eating salads this week, but I would run it through a water bath canner for 20 minutes, were I to preserve it.