Pickling beetroot

[kirsty b]

While i love pickled beetroot this is my first year actually doing it. I have row about ping pong ball size that I want to to.
Questions:
Would somebody please be able to tell me a good method please and also could I use white wine vinegar instead of malt vinegar because I find some brands really strong and would like to keep some of the beetroot taste if poss.

Thanks in anticipation
Kirsty

[dexterdoglancashire]

In other recipes I've made, if I havent got enough of one type of vinegar, I've just swopped it for another - things turned out OK. Will check for you tho. Bernie

[Flummery]

I use my 'Jams, chutneys etc.' book by Marguerite Patten -
She suggests slicing or dicing your cooked beetroot and putting into boiling salted water (1tablespoon to a pint) - high but if you don't brine it it doesn't keep so well. Simmer in this for 10 minutes.
Meantime, prepare spiced vinegar - (tablespoon of pickling spices to the pint of vinegar - of your choice - boil together for 5 - 15 mins depending on how spicy you want it.)
Strain the boiling vinegar over the hot beet in the jars and seal.

[kirsty b]

Thanks Flum amd Bernie
I take it that I would sterilise the jars as I do for jams and stuff? (oven low heat for 15ish mins)
Thanks again, much appreciated.
Kirsty

[Flummery]

Yep, I put mine in the oven on low while I'm doing the faffing.

[seasprout]

pickled me.

I am going to attempt to copy the info on this tread today.

[Farmer_Gyles]

sainsburys sell pickling vinegar in jars just right for pickled beetroot or pickled onions etc

[seasprout]

been and got some today, ya. :-)
Currently boiling me beets.

[seasprout]

Purple finger prints everywhere....

How bizarre, all that beetroot produced one fat jar full. House stinks of vinegar now.

So erm... when do you think is the earliest i can sample my efforts..?

[Snadger]

How bizarre, all that beetroot produced one fat jar full. House stinks of vinegar now.

So erm... when do you think is the earliest i can sample my efforts..?

Ohhh, lets think about this??.....um.????....... tomorrow maybe?.....no!!....I know....NOW!!!

[valmarg]

As a change from pickled beetroot you may like to try the following. Its from an Aussie Women's Weekly book on preserves.

BEETROOT CHUTNEY

1 kg beetroot, peeled and chopped
240g onions chopped
800g apples peeled and chopped
2 large oranges peeled and chopped
1 cup sugar
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 cups white malt vinegar
1 fresh red chilli, chopped
1 clove garlic, crushed
1 teaspoon coriander seeds

Steam or microwave beetroot until just tender. Combine beetroot and remaining ingredients in a large saucepan. Bring to boil, simmer, uncovered, stirring occasionally, for about an hour, or until mixture is thick. Pour into hot sterilised jars, seal when cold.

valmarg

[Alison]

Ohhh, lets think about this??.....um.????....... tomorrow maybe?.....no!!....I know....NOW!!!

You can have it now but personally I find it tastes a whole lot better if you leave it a couple of months.

[Two_Sheds]

Is it just me....or is it cheaper to buy own brand pickled beetroot (c.21p) than it is to buy pickling vinegar and make your own? Am i missing the point?! Or is life really too short to pickle your own beetroot?

On the other hand, can you re-use the pickling vinegar from said own brand pickle?

[Alison]

The home made stuff is infinitely nicer in my opinion and if you've got spare crop then it seems a shame to waste it. You probably could reuse the pickling vinegar but I'd be a bit worried about it being contaminated by it's previous use. Maybe I'm just sad, but I like preserving stuff, it's nice to use over the year when I don't have the crop nice and fresh - find it good stress relief after a hard day at work, especially if I can't get out in the garden.