Beetroot relish

Serves: 20

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Total Time: 165

Prep Time: 30

Cook Time: 135

• 1  pack pickling spices (we used Schwartz Pickling Spices, 94p for 26g, available at most supermarkets)
• 1.4 kilogram(s) (3lb) small uncooked beetroot (about 2 bunches)
• 1 pinch(es) sugar
• 450 gram(s) (1lb) onions, finely chopped
• 560 ml (1 pint) cider vinegar
• 450 gram(s) (1lb) unrefined caster sugar
• You will need: a cotton spice bag or a small piece of muslin and string, rubber gloves and sterilised jars

Method

1. To prepare the spice bag, tip a sachet of the pickling spices into the bag and tie, or make your own with muslin and string. In a large pan, add beetroot and cover with water. Add a pinch of sea salt and sugar. Cover and cook for 1-1½ hrs, till beetroot is soft when you insert a knife into it. Drain and leave to cool - you could always do this a day ahead (or use 4 packs of ready-cooked beetroot).
2. In another large pan, add onions then cover with vinegar. Cook for 10 mins. While they're cooking, put some rubber gloves on to avoid staining your hands and chop stalks from beetroot, then peel skins away - they will slide off easily. Now chop into small pieces and add to onion along with spice bag and sugar. Give it a stir to combine, bring to the boil, then cook with lid on for 40 mins, till it thickens.
3. Remove spice bag, then spoon relish into jars. Seal when cool and keep in a cool place or the fridge.

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