1.Tie seeds in muslin. Combine muslin bag with beetroot, onion, apple, garlic, vinegar, sugar and salt in large saucepan.
2.Stir over high heat (without boiling), until sugar dissolves. Bring to the boil then reduce heat and simmer, (uncovered), stirring occasionally, about 40 minutes until relish is thick.
3.Stir in horseradish. Discard muslin bag. Spoon hot relish into hot sterilised jars; seal immediately. Label and date jars when cold.
Granny Smith apples are best for this recipe.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.