By Chelsea Sugar
Page views: 154545This lovely beetroot relish is ideal for gifting! Delicious in sandwiches or burgers, perfect on a cheese platter, and also great served with cold meat.
14 reviews
1kg uncooked beetroot, minced/grated (about 4 large beetroot)
500g onion, minced/grated (about 3 large onions)
4 large cloves garlic, crushed
2 cups Chelsea White Sugar (450g)
1 tsp salt
1 tsp allspice
Vinegar - just enough to cover ingredients
2 Tbsp cornflour + 2 Tbsp vinegar, mixed together
Place beetroot, onion and garlic in a large heavy-based pot. Stir in Chelsea White Sugar, salt and allspice. Add just enough vinegar to cover the mixture.
Bring to a gentle boil and continue boiling for 30 minutes.
Add cornflour mixture and boil for a further 5 minutes, until thickened slightly.
Ladle into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.
Makes approximately 3 x 500ml jars.
White vinegar and malt vinegar both work well in this recipe.
I've made this recipe for years - I think it came from my Nana's kitchen (and from the kitchens of women of that generation) before it reached the Chelsea Recipe Site. It is seriously delicious - and the jars of beetroot relish never last long!
Great recipe. I add garlic and jalopenos/chillies for extra flavour. Have plenty of friends happy to receive a jar
I am about to cook this for the second year. My kids prefer this to sliced pickled beetroot on everything! A pile in a salad and on a bread roll etc. I boiled and peeled my beetroot first and then grated it. Still turned out awesome.
Easy to make and delicious! Will definitely make again. We used malt vinegar and it turned out fab. Next time we might try with stevia instead of sugar and maybe try the garlic someone suggested!
I have made this recipe for a few years now, I sometimes replace the sugar with better alternatives and still tastes good.
I made a variation of this recipe instead of grating the beetroot I cooked the beetroot then cut it up into chunks mixing with diced red onions covered with white vinegar & pickling spices in a metal spice ball (like a tea infuser)rather than muslin cloth. I've made about 3/4 lots so far & have given jars to friends to try.No complaints so far just empty jars looking for a refill.I still want to make the grated beetroot recipe at some stage -the only thing stopping me is the beetroot stains in the grater/mincer,i've been given a electric mincer/slicer which is white.
I have become a slave to this fabulous recipe with addicted friends turning in empty jars craving refills.
Discover at your own peril (and add the garlic)
A great recipe. Have made it several times and it is so easy
I made this, added some garlic as well, but was told it was the nicest relish they had tasted. So easy to make. I advise you to make double the quantity because you end up giving half of it away.
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