Monday, August 25, 2014

Beetroot Relish

As I was rather enthusiastic about the beet greens at the market I ended up with an abundance of baby beets and there are only so many roasted beets one can endure. So with a glut (16 golf ball sized beets) left in the fridge and really not wanting anything to go to waste a canning plan was made. This is pretty much a what do I have in my vegetable draw that needs using and is going to work well together plan. I got a large jar into a 100°C oven to sterilize whilst I prepared the relish.

Get a pot on to a medium heat and add 1 cup of cider vinegar and 1 cup of soft brown sugar. To this add a couple of whole dried chillies, a few allspice berries and grate in a decent thumb of ginger. Bring this to a simmer so the sugar can dissolve. Next grate an apple, granny smith, a medium sized fennel bulb and all of the beets. Add the vegetables to the pot and season with a bit of salt, cover and simmer for about 20–30 minutes, taste and adjust the seasoning. I don't like too much loose liquid, and the beets should be cooked and tender not mushy, so keep it simmering until there's only a small amount of thick syrup left loose, about another 20 minutes. Pour the hot mixture into the sterilised jar and do the lid up tightly, let it cool before storing in the fridge, it should keep for a couple of months, if it lasts that long.