This is another relish that I would've posted in the Christmas lead-up, but ran out of days! I'm currently a bit addicted to this and the jar in my fridge won't be lasting too much longer! I love it on toast, on a wrap with grated cheese and lettuce, mixed with some sour cream as a dip, or as a base spread on pizza. So delicious, give it a go!
Ingredients
4 large, fresh beetroot (about 800g), peeled and grated
1 medium red onion, chopped
2 large green apples, peeled, cored and chopped
2 cloves garlic, crushed
1 3/4 cups red wine vinegar
1 cup white sugar
1 teaspoon cooking salt
Method
Combine beetroot, onion, apple, garlic, vinegar, sugar and salt in a large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 40 minutes until relish is thick.
Spoon hot relish into hot sterilised jars; seal immediately.
No comments:
Post a Comment