Beetroot relish

Beetroot relish

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
2 onions, chopped
1 teaspoon ground allspice
1/2 teaspoon chilli flakes
8 beetroot, peeled and grated
345g caster sugar
500ml apple-cider vinegar

Method

  1. Heat the oil in a large saucepan over medium heat. Add the onion and fry for 5 minutes until soft, then add the allspice and chilli flakes and continue to fry for another minute until fragrant. Stir in the beetroot, sugar and vinegar and bring to the boil, stirring until the sugar dissolves. Simmer for 15–20 minutes, until the mixture has thickened slightly.
  2. Ladle the hot relish into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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