1 teaspoon salt
1 tablesppon pickling spice (tied in muslin)
2 tablespoons cornflour
Grate or mince the peeled beetroot and onions. Place in a large saucepan, cover with vinegar, then add the sugar, salt and spics. Boil for about 30 mins, until the beetroot is cooked.
Remove and discard the pickling spice. Mix the cornflour with a little vinegar and stir into the relish. Bring back to the boil and cook for a further few mins.
Spoon into hot, clean jars and sea.
Makes about 3 litres.