Beetroot Relish
Recipe: #23709
May 07, 2016
Categories: Beet, Australian, Canning/Preserving, Easter, Game/Sports Day, Picnic, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Cleaning out my recipe drawer and I came across this very old recipe for relish that I used to make many years ago. This relish keeps so well (about 6 months in a cool dry place) and I remember everyone loved it. I used to serve it with meat (both hot and cold meats). Relish must be refrigerated after opening. Yields 7 cups"
Ingredients
Nutritional
- Serving Size: 1 (207.7 g)
- Calories 170.4
- Total Fat - 0.1 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 1002.8 mg
- Total Carbohydrate - 39.6 g
- Dietary Fiber - 1.9 g
- Sugars - 33.1 g
- Protein - 1.3 g
- Calcium - 31.6 mg
- Iron - 0.3 mg
- Vitamin C - 8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel beetroot and chop roughly. Process both beetroot and onions in batches until very finely chopped.
Step 2
Combine the beetroot and onion mixture with the sugar, salt, allspice powder and 1 1/2 cups of the vinegar in a large saucepan, bring mixture to boil, and boil, uncovered, for 30 minutes.
Step 3
Blend flour with the remaining vinegar and add to the beetroot mixture, stir over medium heat until the mixture boils and thickens.
Step 4
Pour into hot sterilized jars and seal when cold.
Tips
No special items needed.