Ingredients 5-6 Medium-sized beetroots
1 cup white vinegar
2 tsp Caraway seeds
1 tsp ground cumin
1/3 cup White sugar
The first few steps here are going to be a bit messy. I made a batch yesterday and my fingertips are still a little pink.
Remove the leaves from your beetroots and wash under cold water. Leave the stems and roots on to give you something to hold onto while you peel; the beetroots can get a little slippery.
Using a peeler, remove the skins, then trim off the stems and roots.
Now you're ready to start grating. This is the really messy part, so don't do it near anything you don't want to get speckled purple. If you have an electric grater, even better.
Add the grated beetroot to a stove-top pot, along with the spices, vinegar, and finely diced onion.
Bring to the boil, then reduce heat and simmer for ten minutes, or until softened.
Add the sugar and boil gently, until the liquid reduces.
Decant, while still hot, into your jar or container. I recommend glass, as it won't be stained with the juices. If you plan on keeping it as a preserve, properly sterilise your jar beforehand with hot soapy water and gentle drying in the oven.
Goes excellently with eggs at breakfast, in burgers, with ham or as I like it, just on buttery sourdough toast.