Beetroot Relish

Ingredients

3kgs Beetroot (peeled and grated)
1 kg Onions (finely chopped)
400gms white sugar
400gms brown sugar
1 tbsp salt
1/2 tbsp Cayenne pepper
1 1/2 tbsp crushed garlic
2 tbsp red wine vinegar
Approx 500mls white vinegar (see method)
# You can also add a couple of large red capsicums if you like

Method
 
In a large pot add all the ingredients except the white vinegar, to 1/2 fill mixture.  (approx. 500ml).

Bring to the boil then back off and simmer, stirring occasionally until moisture steams off or reduces to less than a quarter.

Note: If you like your relish juicy, leave more moisture, if not (recommended if serving with cheeses) cook longer, untill a little drier.

I leave it for about 1 hour or when tender to taste.

Lastly, sterilise jars and spoon in whilst still warm.

Makes about 10 medium size jars.

Refrigerate once opened, they should last 6-8 weeks, but gone in les thand 10 days in our house.

Hot tip: Wear gloves when peeling and grating beetroot