Beetroot Relish

7
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"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"

Original recipe yields 7 servings
OK

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 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 & Variations


No special items needed.

Related

MsPia

Fantastic! I loved it! Pretty sweet.My first time using Allspice. Yumm!

review by:
(8 Jan 2017)