2 cups stout sour cream
1 (16 ounce) bottle prepared horseradish jelly
2 cups chopped fresh parsley
1/2 teaspoon sugar
1/2 cup butter, melted
1/2 cup distilled white vinegar
1/2 cup water
In a medium bowl combine sour cream, horseradish jelly, parsley, sugar and melted butter. Stir until smooth. Let cool in refrigerator.
Place horseradish mixture in a large mixing bowl. Stir in vinegar and water. Pour mixture over prepared vegetables. Refrigerate at least 6 hours to allow flavors to blend.