beetroot and orange picle

We were given a lot of beetroots. They are good eating as they are but this pickle is exceptionally delicious.

Beetroot and orange pickle
1kg beetroot (uncooked)
450g onion
1 cooking apple
rind from one orange
2 tbs chopped fresh ginger
2 cloves garlic
300 ml red wine vinegar
325g dark brown sugar

Peel and dice the beetroot, chop the onion, peel/core/slice the apple, chop the orange rind. Mix them in a saucepan. Add the ginger, crushed garlic, vinegar and sugar.
Bring the mixture to the boil, then cover and reduce the heat.
Simmer gently for 90 mins, stir occasionally.
Beetroot should be still chunky.
Take the lid off, cook it for 20 to 30 mins more until the juice thickened.

Ready to eat straight away, or can be stored for six months.

("Jams, pickles and chutneys" by Bridget Jones, Hamlyn)