Beetroot Relish (2)

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.

• Ready In: 1 hr
• Yields: 7 cups

Ingredients

• 1  kg beetroot, roughly chopped (about 3 large)
• 750  g onions, chopped
• 1  cup sugar
• 1  tablespoon salt
• 1  teaspoon allspice
• 2  cups apple cider vinegar
• 1  tablespoon plain flour

Directions

1. Peel beetroot and chop roughly. Process both beetroot and onions in batches until very finely chopped.
2. Combine the beetroot and onion mixture with the sugar, salt, allspice and 1 1/2 cups of the vinegar in a large saucepan, bring mixture to boil, boil, uncovered, for 30 minutes.
3. Blend flour with the remaining vinegar and add to the beetroot mixture, stir over medium heat until the mixture boils and thickens.
4. Pour into hot sterilized jars and seal when cold.