Ingredients
1 kg beetroot
700g onions finely chopped (can be done in food processor)
1/2 tsp white pepper
2 tsp ground all spice
1 Tbsp salt
2 1/2 cups Chelsea White Sugar
approx 500ml malt vinegar
2 Tbsp cornflour
Method
Boil the unpeeled and scrubbed beetroot for 3/4 hour. Cool, then peel and chop finely (a food processor will make this easy). Place in a preserving pan with the onions, pepper, spice, salt and Chelsea sugar.
Cover with malt vinegar and boil gently for 1/2 an hour. Thicken with the cornflour mixed to a paste with a little malt vinegar.
Stir and simmer a further 10 minutes.
Bottle in clean, sterilised jars and seal.
Products Used in this recipe
Overall rating
Recipe Rating: 5
5 ratings, 271 people added this to their Favourite Recipes.
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