Homemade Beetroot Relish, Sweet and Tangy
It’s simple, budget-friendly, and turns a pile of fresh beets into jars of ruby-red goodness that go with just about anything. From BBQ burgers to a ploughman’s platter, this relish is an all-rounder that never disappoints.
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Ingredients
- 1.1 kg fresh beetroot peeled and diced small, it should be around 800 grams after peeling
- 1 medium onion finely diced
- 1 c of water
- 2 1/2 cups brown sugar
- 2 cups white vinegar
- 1 tbsp salt
- 8 pimento berries if you don't have them, just leave them out. They are also called allspice berries
- black pepper to taste
- 4 tbsp cornflour mixed with 4 Tbsp water, for thickening
Instructions
- In a large preserving pan or heavy pot, combine the diced beetroot, onions, water, vinegar, salt, and spices.
- Bring to the boil, the turn it down to simmer for 30-40 minutes
- Once the beets are almost cooked through, add the sugar and stir until it has dissolved. Cook for an additional 10-20 minutes, until the beetroot is tender and fully cooked.
- To thicken, combine the cornflour and 4 Tbsp water and slowly add it to the beetroot. Stir constantly and it will thicken up and turn all glossy and thick.
- Follow the water bath canning instructions below if you want to can it. Or just follow instruction six below.
- Spoon hot relish into sterilized jars ( I use my dishwasher) seal immediately, and allow to cool.
- Store in a cool, dark place — the flavour deepens beautifully after a week or two.
Servings: 4 pint jars