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YS's Beetroot Relish (the edited version!)
Ye olde Beetroot relish

5 large (1kg) beetroot peeled and chopped

4 large nunonions (800g) roughly chopped

1 cup (220g) caster sugar

1 tablespoon of salt

1 teaspoon of ground allspice

2 cups (500g) malt vinegar

1 tablespoon of plain flour

Blend or process beetroot and nunonions in batches , until finely chopped. Combine( must be a massey ferguson) mixture withsugar,salt,allspice and 1.5 cups(375ml) of vinegar in a small boiler or large pan; bring to boil , boil uncovered stirring occasionally for 30 mins. Blend flour with remaining vinegar in a small bowl, stir into beetroot mixture; cook, stirring over heat , until mixture boils and thickens. Pour into hot sterilised jars; seal while hot.

Store in a cooldark place for about 6 months; refrigerate after opening

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