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.
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