- 4 pieces of beetroot
- 4 pieces of onions
- 1 dash of oil, for the pan
- 1 teaspoon ginger, ground
- 1 teaspoon turmeric, ground
- 1 pinch of salt
- 1 pinch of pepper
- 240 ml rice vinegar
- 240 grams of sugar
- 1 dash of oil
1. Peel the beetroot
First wash the beetroot, remove the stalk and root tips, peel the tubers and slice into pens. Tip: Wear gloves, as the tubers are very colored.
2. Prepare the onions
Peel and finely chop the onions.
3. Sauté the onion pieces
Heat the oil in a pan and fry the onion pieces until translucent.
4. Add ingredients
Then add the beetroot, ginger and turmeric powder and the sugar.
5. Add oil
Then add the oil and let it cook for about 45 minutes – stirring occasionally.
In the meantime, sterilize the jars – put them in the oven without a lid, then heat the oven to 150 degrees and leave the jars in the oven for 15 minutes.
In the meantime, put the lids in a saucepan with water and a dash of vinegar, bring to a boil and cook for 5 minutes.
6. Complete the relish
Now season the finished, slightly thickened relish with salt and pepper, pour into the clean glasses and close tightly. The relish can be kept for several months.