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Beet Relish
This recipe from the north of England makes an excellent accompaniment to cold meats. Makes 700g (1* lb).

INGREDIENTS: Beetroot - 900 g (2 lb) cooked, diced, White cabbage - 450 g (1 lb) finely shredded, Fresh horseradish root - 75 g (3 oz) grated, Mustard powder - 1 tbsp, Malt vinegar - 600 ml (1 pint), Sugar - 225 g (8 oz), Cayenne pepper - pinch.

COOKING: 1. Combine all the ingredients in a large saucepan. Bring slowly to a boil, then simmer for 30 minutes, stirring occasionally.
2. Spoon into pre-heated jars and cover at once with airtight and vinegar-proof tops.
3. Store in a cool, dry, dark place and leave to mature for 2-3 months before eating.