Preparation
- Finely chop beetroot and onion. (Mince in a food processor if a finer mixture is desired.)
- Put chopped or minced beetroot, onion, sugar, allspice, peppercorn and salt into a large saucepan.
- Pour vinegar to "just cover" all ingredients.
- Boil for 25 minutes, then thicken with ½ cup of flour mixed to a smooth paste.
- Boil for a further 5 minutes after thickening, stirring constantly to prevent it sticking on the bottom.
- Put into clean, sterlised jars when cold.
