This recipe uses spiced (aka pickling) vinegar. The spices can be varied to suit different tastes. I’ve chosen ones I think complement beetroot but other suggestions are whole allspice and seeds such as mustard, dill or coriander. You can also buy ready-made pickling spice.
I’ve used fresh chillies because I have soooo many but usually dried are used. The red onion and red apple maintain the ‘redness’ and the end result is a gorgeous crimson-coloured relish.
SPICED VINEGAR
200g apple cider or malt vinegar
6 grams black peppercorns
3 grams fennel seeds
3 star anise
10 cloves
1 stick cinnamon
2 bay leaves or lemon myrtle leaves
2 fresh or dried small red chillies, halved, or 1 teaspoon chilli flakes (optional)
Peel from fresh ginger (see TIP)
Add all Spiced Vinegar ingredients to the TM bowl. Boil 12 min/100°C/ REVERSE speed 1. Transfer to a jug and allow to steep, preferably for an hour or two but at least while you prepare the other ingredients. Don’t strain until ready to use.
THE RELISH
1 small thin-skinned lemon or orange, cut into eighths, seeds removed
1 knob of fresh ginger, peeled and roughly chopped
3-4 whole beetroot (approximately 500g) peeled and quartered
1 red onion, peeled and quartered
1 red apple such as a pink lady, cored and quartered
5 cloves garlic
150g raw or brown sugar
1 teaspoon salt
Place lemon or orange and ginger into TM bowl and pulse on Turbo, scrape down sides. Add beetroot, onion, apple and garlic to TM bowl. Chop 3 sec/speed 5. Scrap down sides and repeat 2 sec/speed 5. Repeat again if you prefer it not so chunky.
Add sugar and salt. Weigh in spiced vinegar, ensuring it comes to 200g. If not, top up with extra vinegar. Cook for 40 min/100°C/REVERSE speed 1 with simmering basket instead of MC on lid. Check and stir occasionally, adding a little water if necessary. Pour into sterilised jars and seal.
TIP
Wash ginger before peeling and add peel to ingredients for Spiced Vinegar.
old chris new tricks 