Beetroot Relish RecipeOrigin: Britain Period: Traditional |
Ingredients:This is an excellent spicy relish that goes well with cold meats. It's also a good way of using large, main-crop, beetroot that are too large or tough to pickle otherwise.
900g cooked beetroot, peeled and diced 
Beetroot Relish Preparation:Method:Add all the ingredients to a large pan and season well. Bring slowly to a boil then reduce to a simmer and cook for 30 minutes, stirring occasionally. Once cooked spoon the relish into jars that have been sterilized and warmed in an oven set to 100°C for 10 minutes (leaving 1cm of head space) and seal immediately with vinegar-proof lids. Store for at least 2 months before using. |
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