Beetroot & Balsamic Relish


The last of 3 Beetroot Relish recipes uses grated beetroot and a drier mixture.  This provides for a more versatile pickle for use in sandwiches and the like.  The Balsamic vinegar adds depth and a sweetness

Fills about 3 * 1lb jars

Ingredients

  •  1kg Beetroot, cooked
  • 1 large Red Onion
  • 1tbsp Olive Oil
  • 100g Golden Castor Sugar
  • 50g Soft Dark Brown Sugar
  • 50ml Red Wine Vinegar
  • 100ml Balsamic Vinegar

Method

  • Coarsely grate the raw onion and cooked beetroot
  • Heat the olive oil in a pan and gently sweat the onion for a couple of minutes before adding all of the remaining ingredients
  • Bring to the boil, stirring to dissolve the sugar
  • Turn the heat down and simmer gently for 30 minutes, stirring occasionally.
  • The pickle should be very thick, resembling pickled red cabbage
  • Spoon into sterilized jars and seal
  • Should keep well for several months in a dark cupboard.  Once opened, store in the fridge

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