Beet Relish recipe
information
There are two types of beetroot: long and globe shaped. Use either for this spicy pickle, which makes an excellent accompaniment to cold meats. This is a good recipe for using up large, maincrop beetroots, available all year, which are tougher than the younger, small beetroots which are available in early summer and are so good in salads.
ingredients
900 g (2 lb) cooked beetroot, skinned and diced
450 g (1 lb) white cabbage, finely shredded
75 g (3 oz) fresh horseradish, grated
15 ml (1 tbsp) mustard powder
568 ml (1 pint) malt vinegar
225 g (8 oz) sugar pinch of cayenne pepper salt and pepper
450 g (1 lb) white cabbage, finely shredded
75 g (3 oz) fresh horseradish, grated
15 ml (1 tbsp) mustard powder
568 ml (1 pint) malt vinegar
225 g (8 oz) sugar pinch of cayenne pepper salt and pepper
method
1. Combine all the ingredients in a large saucepan. Bring slowly to the boil, then simmer for 30 minutes, stirring occasionally.
2. Spoon into pre-heated jars and cover at once with airtight, vinegar-proof tops.
3. Store in a cool, dry, dark place and leave to mature for 2-3 months before eating.
2. Spoon into pre-heated jars and cover at once with airtight, vinegar-proof tops.
3. Store in a cool, dry, dark place and leave to mature for 2-3 months before eating.
serving amount
makes about 700 g (1 1/2 lb)
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
