Beetroot Relish (Digby Law): 1 kg beetroot 500g onions malt vinegar 700g sugar 1 tsp salt 1 T pickling spice tied in muslin 2 T cornflour
Roughly process beetroot and onions. Place in a large saucepan, cover with vinegar, then add the sugar, salt and spice. Boil for at least 30 minutes, until the beetroot is cooked. Discard spices. Mix cornflour with a little vinegar and stir into the relish. Bring back to the boil and cook for a few more minutes. Spoon into warmed sterilized jars and seal. Good with cold meat, or spread on brown bread and butter, or on crackers.
korbo,
Mar 8, 6:55pm
mmm, sounds nice, i bought a bottle of wine vinegar in error with groceries, so will try this. thanks so much. does it have a good lemonly taste. love anything lemony... ... do you cook the beetroot first, or just peel it.
cloudberry,
Mar 8, 7:08pm
Korbo, I don't peel the beetroot, I scrub the raw beetroot, chop into chunks, and then process roughly. I like there to be a bit of texture. Yes, the Julie le Clerc one is quite lemony but I prefer the Digby Law recipe - very tangy. Sometimes I eat it out of the jar with a spoon!
wasala,
Mar 14, 8:37am
There's a lovely story about Julie Le Clerc in the new Next magazine!
kiwigoldie,
Oct 31, 6:01pm
have you got an Edmonds cookbook? ... i use the beetroot relish in there and it is very popular.
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