Pickled Beet Relish

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2 cups sugar

1 cup red wine vinegar

2 pounds beets, peeled and cut into small dice

2 tablespoons fresh grated horseradish

2 red onions, thinly sliced

1 1/2 teaspoons celery seeds

2 tablespoons kosher salt

1 teaspoon black peppercorns

1 tablespoon chopped parsley

1 tablespoon olive oil