need a beetroot pickling recipe

[Lemon]

Hi Newbie

I would've thought the clear vinegar (distilled) vinegar would be appropriate. As it is colourless, it won't discolour the veg. My mum uses it for red cabbage - not sure if it works for yellow beetroots, but I guess it'd be ok?

[Ken the Chef]

Beetroot

Over the years I have found that both methods work, but I do find that the small beets are better boiled in salt water until they just begin to float. at that point immediately lift out into cold water and squeeze off the skins. I usually slice mine as I grow the long roots. Pour boiled spiced vinegar over and lay the lid on top, leave for a minute and then press down the button and tighten at the same time. You will know if you have got the seal as the lid will ping as the liquid cools.
The larger beets are best baked in foil but don't foreget to season with plenty of salt. Pickle them as soon as the skin can be rubbed off.
There is a rule of thumb that foods to be served cold should be cooked with approximately 25% more seasoning as flavour does deminish when cold
Don't foreget the sugar!

[Ken the Chef]

Distilled pickling vinegare from any of the main stores. I got mine at Asda this morning

[Ken the Chef]

Make your own

Pickling vinegar is just that with a few spices added, mainly allspice. Why not make your own!
Choose any good quality vinegar, Cider and distilled are probably the best as they do not give any added color to a delicate veg like the Italian bi-color or golden beets.
Allspice is always a good starting point for a simple variant, but try adding fresh thyme sprigs, parsley, bayleaves, chili, crushed pepper corns, garlic. These are all very strong in flavour so be careful the first time.
Sugar is something I always add as Vinegar is right there in your face. Remember that dark sugars will colour your pickling liquid but the flavour is usually beneficial.

[Lemon]

Hmmmm....interesting idea that Chef Ken. Do you boil the vinegar with the chosen spices and add sugar to dissolve whilst hot?

May try the cider vinegar one - maybe I should pull up existing weedy looking beets - mainly leaf no root and start again. Hope red cabbage comes along nicely too - I love my Mum's sweet pickled cabbage!

[voddybabe]

i always add thing to mine for an extra kick, peppercorns are the husbands favorite at the mo.
But have always used clear malt vinegar, some we put sugar in and some we dont.
I found out alsorts by trial and error, for me it was the best way to learn what you like best.

[Scottishnewbie]

I am confused! (what's new eh?). I have some beetroot that i picked this morning and have no idea whether i should boil or roast...then what should i add to make picked beetroot......?

[Scottishnewbie]

should i boil the vinegar first and then add spices/sugar etc and taste till i like it then pour over the cooked beetroot?

[Mac]

I've just tasted my first batch which has been pickling for a couple of months - delish!! I baked the beetroot then just boiled up some vinegar (distilled) with some spices and put the whole lot in a jar (also used some of the thick stalks with the leaves removed - only baked them for about ten mins). I can safely say I will never enjoy bought beetroot again!

[Scottishnewbie]

I've just stuck mine in a pan to boil! I take it I dont boil it for long then?

[OllieMartin]

Mine took around 1 hour 15 minutes, but it can take from 1 hour to 1hour 45 depending on size.

Next time I will try roasting as popular opinion seems to be that this retains more flavour