Beet Relish
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
- 2 lb cooked beetroot skinned and diced
- 1 lb white cabbage finely shredded
- 3 oz fresh horseradish grated
- 1 tbsp mustard powder
- 1 pint malt vinegar
- 8 oz sugar
- 1 pinch of cayenne pepper
- salt and pepper
Instructions
- Combine all the ingredients in a large saucepan. Bring slowly to the boil, then simmer for 30 minutes, stirring occasionally.
- Spoon into pre-heated jars and cover at once with airtight, vinegar-proof tops.
- Store in a cool, dry, dark place and leave to mature for 2-3 months before eating.
Calories: 1502 kcal
Carbohydrates: 342 g
Protein: 22 g
Fat: 5g
Saturated Fat: 1 g
Sodium: 802 mg
Potassium: 3785 mg
Fiber: 38 g
Sugar: 303 g
Vitamin A: 746 IU
Vitamin C: 211 mg
Calcium: 376 mg
Iron: 10 mg