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Homegrown Beetroot Relish


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Member since 2014

Serves 9 jars | Prep Time 20 mins | Cook Time 1.5 - 2 hrs

Ingredients

3 lb fresh beetroot, uncleaned
1 lb onions (red or white)
1 lb cooking apples (preferably Bramley)
1 lb granulated sugar
1 pint pickling/spiced vinegar


1. Cut beetroot stalks to 1-1.5 inch. Leaving some of the stalk helps prevent 'bleeding' of colour from the beetroot bulb. Do not clean the beetroot beforehand as this also prevents bleeding


2. Place into a large cooking pot and cover with boiling water


3. Place onto a high heat on the hob


4. When water begins to boil, time for 1 hr. Top up water level with boiling water when needed, keeping the beetroot covered with water as much as possible


5. When beetroot has been boiled for 1 hr, take off the heat. Pour the dirty water away and leave the beetroot to cool in a clean bowl/on the sink's draining board


6. Clean the large cooking pot thoroughly as it is still needed


7. Peel the apples and onions. Slice into quarters, coring the apples


8. Grate apples and onions using a processor


9. Place apple and onion mix into clean large pot


10. With your hands, simply peel of the skins to the beetroot. This should slide off easily since it has been boiled


11. Pour in sugar and vinegar


12. Simmer together on a medium heat for 15 mins, stirring every few minutes


13. Whilst apple and onion simmer on hob, quarter the beetroot bulbs and grate using processor


14. After 15 mins of simmering is over, add grated beetroot to the mixture and stir thoroughly


15. Simmer mixture together for 25 mins


16. Whilst this is simmering, take some empty jam jars and place in sink with lids


17. Fill jars and pour around with warm/hot but not boiling water


18. Leave jars to soak for about 5 mins


19. Take jars and place in a baking/roasting tray and place in oven on medium heat for about 10 mins. This destroys any bacteria inside, dry off the lids on a clean tea towel


20. Take out the jars and allow to cool to one side


21. When the relish has finished simmering for 25 mins, take off heat and allow to cool in pot for a minute or so


22. Carefully spoon or funnel relish into jars, tightly screw on the lids. The safety button will 'un-pop' as the relish inside cools down


23. Label and store relish jars and hand out to friends and family as gifts/presents


Pairs Well With


Notes

This is just one of those recipes passed between friends and family. A lot of people I know love this stuff but it's not a favourite of mine. I think this is one of those particular taste recipes... Anyway, it's delicious (apparently) and it goes really well with salads

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