BEETROOT AND CARAMELISED ONION RELISH

Peel and thinly slice 6 onions and place the slices in a pan with 3 tbs of oil over a medium heat . Season with coarse salt and cracked pepper . Cook until the onions are tender and caramelised . Place the onions in a large saucepan along with 1 kg of beetroots peeled and grated coarsely . Add 2 cups of apple cider vinegar and 2 cups of raw sugar . @ tbs of dried tarrago , 1 dsp of mustard seeds and 1 tsp of ground cloves . Stir over a high heat until sugar dissolves without boiling . Simmer , uncovered , stirring occasionally until beetroot is tender and the relish is thick. Pour into clean warm jars and seal . Store in a cool place for 3 weeks before opening . Refrigerate the relish after opening .