There are two types of beetroot: long and globe shaped. Use either for this spicy pickle, which makes an excellent accompaniment to cold meats. This is a good recipe for using up large, maincrop beetroots, available all year, which are tougher than the younger, small beetroots which are available in early summer and are so good in salads.
MAKES ABOUT 700 g (1 1/2 lb)
Fresh horseradish gives a spark of heat to this spicy relish which is particularly good with cold roast beef.
900 g (2 lb) cooked beetroot, skinned and diced
450 g (1 lb) white cabbage, finely shredded
75 g (3 oz) fresh horseradish, grated
15 ml (1 tbsp) mustard powder
568 ml (1 pint) malt vinegar
225 g (8 oz) sugar
pinch of cayenne pepper
salt and pepper
1. Combine all the ingredients in a large saucepan. Bring slowly to the boil, then simmer for 30 minutes, stirring occasionally.
2. Spoon into pre-heated jars and cover at once with airtight, vinegar-proof tops.
3. Store in a cool, dry, dark place and leave to mature for 2 - 3 months before eating.
