Digby Law's Beetroot Relish
1 kg beetroot, grated or minced
500g onions, peeled and finely chopped
malt vinegar
700g white sugar
1 tsp salt
1 T pickling spice (in a muslin bag)
Place beetroot and onion in a pot and cover with vinegar. Add sugar, salt and spice. Boil for 30 minutes until beetroot is cooked. Remove pickling spice and, if desired, thicken with two tablespoons of cornflour mixed in a little vinegar. Pour into clean, hot jars and seal.
I found this recipe in NZ Gardener's Homegrown: from your plot to your pantry. It is originally from Digby Law's Pickle and Chutney Cookbook
