I found this recipe in one of my canning books:
Red Root Relish
4 cups peeled and diced cooked beets or 3 1/2 cups lightly packed shredded beets
4 shredded red cabbage
3 cups white vinegar
1 1/2 cups granulated sugar
1 cup finely chopped onion
1 cup finely chopped red bell pepper(seeds removed)
Prepare canner jars and lids. Here is a link that may be useful for that.
In a large stainless steel saucepan, combine all ingredients. Bring to a boil over medium high heat, stirring occasionally. Reduce heat and boil gently until the mixture is tender and heated through. About 20 minutes.
Ladle hot relish into hot jars. Leave 1/2 inch headspace. remove air bubbles and adjust head space back up to 1/2 inch by adding more relish if needed. WIPE RIMS of jars. Cover rims with lids and place bands to finger tip tight.
Place the jars in the canner ensuring that they are completely covered with water. Bring to a boil and maintain boil for 15 minutes.
Turn off heat, remove canner lid and wait for 5 minutes, then remove jars from canner. Cool and Store at room temperature.
I hope this one is close to the one your family used to make!!!