Dairy free Eggless
900g/2lb Raw Beetroot, Grated
450g/1lb Onions, chopped
675g/1 ½ lb Cooking Apples, peeled cored and sliced
450g/1lb Seedless Raisins
1L/40fl.oz. Malt Vinegar
900g/2lb Granulated Sugar
2 tbsp Ground Ginger
1. Place all the
ingredients in a large pan and bring to the boil. Reduce the heat and simmer for
about 1-2 hours or until thick and pulpy.
2. Meanwhile, prepare
the jars (see notes below).
3. Spoon the mixture
into warm jars, cover, seal and
label (see notes below).
see also General
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling
fruit/vegetables. Prepare the jars
by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a
cool oven (140C, 275F, Gas Mark 1). Fill
whilst still warm to prevent the jars from cracking when the hot filling is
and covering the jars – Fill
to within 1cm/ ½ inch of the top. Whilst still hot, cover with a
waxed disc (wax side down) , immediately place a cellophane disc over the
top then cover with a screw top lid.
in a cool dark place for 2-3 months before consuming.