Beetroot, Cabbage and Horseradish Relish Recipe

• 2 lbs (900 g) beetroot
• 2 lbs (900 g) white cabbage
• 2 ozs (56 g) horseradish
• 8 ozs (225 g) white sugar
• 1 pint (570 ml) white vinegar
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) pepper

Method:

1. Wash the beetroot and cook until tender. Allow to cool a little and then peel and chop into small chunks.
2. Core and shred the cabbage finely, wash and drain well.
3. Peel and grate the horseradish and put into a pan with the beetroot,  cabbage, and the remainder of the ingredients.
4. Mix well, bring to the boil and stir until the sugar has dissolved.
5. Simmer for about 20 minutes.
6. Pot into dry, warm, clean, sterilised jars and cover.

Makes about 4 lbs (1.8 kg) of relish. The amount of horseradish can be varied depending on whether you like it strong or mild. You can also use a tablespoon of dry mustard and cut back a bit on  the pepper if  you prefer.

Making Your Own Relishes Help

This article will get you started and explain the finer ponts of making your own relishes:

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Making Your Own Relishes?

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