Beetroot Relish

For the beetroot relish, peel the beet, remove the stalk and root tip and cut into sticks.

Peel and finely chop the onion and garlic cloves. Heat half of the vinegar in a pot and simmer the onion and garlic in it for about 10 minutes.

Wash the orange with hot water, rub it dry and finely grate 1 tsp of peel. Squeeze the juice from the orange. Roast the mustard seeds in a pan without adding any fat.

Now add all the ingredients (except the alcohol) to the pickled onions and bring to a boil. Reduce heat and simmer over medium heat for about 30 minutes. The relish is ready when it has thickened slightly.

While still hot, pour the beetroot relish into prepared jars, drizzle a few drops of alcohol over the top, light and seal immediately.

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