Beetroot relish

Has anyone got a tried and true beetroot relish recipe! One that uses either white or malt vinegar (preferably malt)! Thanks :)

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.

Beetroot Chutney (Aunt Daisy)
3lb beetroot 
1&1/2lb apples 
2 onions 
1tsp salt 
1 pint vinegar 
1/2tsp ground ginger 
8ozs sugar 
juice 1 lemon 
Cook beetroot in salted water for 1 hour. Dice beetroot & apples, mince onions. Mix all ingredients except beetroot. Boil 20 mins. Add beetroot & boil further 15 mins. Bottle

1 can beetroot drained or same amount fresh, 1 cup malt vinegar, 1 cup brown sugar and zest of 1 orange.Combine in saucepan and simmer until reduced to thick chutney.This is great on homemade burgers!

A beautiful rich coloured relish, makes a beautiful home made gift. Serve with cold meats such as ham, beef, turkey etc.
Ingredients:
750g fresh beetroot, peeled and coarsely grated
1 chopped onion
400g peeled,cored and chopped green apples
410ml white wine vinegar
1/2 cup soft brown sugar
1/2 cup sugar
2 tbsp lemon juice
2 tsp salt
Method:
Place all ingredients in large pan or stock pot and stir over a low heat, without boiling, until the sugar has dissolved. Bring to the boil and simmer, stirring often, for 20-30 minutes or until the beetroot and onion are tender and the relish has reduced and thickened. Spoon into clean, hot jars and seal. Turn upside down for two minutes, invert and leave to cool. Leave for a month before using. Refrigerate after opening for up to six weeks.

mm i made one up last year, peeled and grated my beetroot and then simmered in malt vinegar/brown sugar mix until the beetroot was cooked and the liquid had reduced then i added peppercorns and bottled, hubby LOVES it.

Yummy, thank you!