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Prep Time: 40 Minutes Cook Time: 108000 Minutes |
Ready In: 108040 Minutes Servings: 6 |
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This recipe from the north of England makes an excellent accompaniment to cold meats. Ingredients:
2 lbs beets, cooked and diced |
1 lb white cabbage, finely shredded |
3 ounces fresh horseradish root |
1 tablespoon mustard powder |
20 fluid ounces malt vinegar |
1/2 lb sugar |
1 pinch cayenne pepper |
Directions:
1. Combine all the ingredients in a large saucepan.
2. Bring slowly to the boil, then simmer for 30 minutes, stirring occasionally.
3. Spoon into pre-heated jars and cover at once with airtight and vinegar-proof tops.
4. Store in a cool, dry, dark place and leave to mature for 2-3 months before eating.
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