Can I rescue my pickled beetroot

[Amanda.pope]

Hi everyone, some much needed advice please. I pickled beetroot for the first time just a week ago using Sarsons pickling vinegar which is spiced. I tried one of the beetroots yesterday and they are really spicy and vinegary, only just edible. I was thinking about draining the vinegar, adding some sugar and maybe some water, will this make it milder do you think or is it too late?

[SusieG]

Hi Amanda, and welcome to the Vine!!!

I don't see why you couldn't add some sugared water to the vinegar..... should take the 'edge' off the sharpness of the vinegar!

Did you grow the beetroot yourself? Are you a back garden grower or lottie..?

[Deano's "Diggin It"]

Hi Amanda!

Welcome from me also!

The thing is with "Pickling" is a takes a little longer than a week for the vinegar & veg to both enfuse each other to an edible state, I'd give em a little longer to be honest!

But all the luck in the world with it!

[veggiechicken]

Hi Amanda and welcome!
I don't do much pickling so what I'm about to say will probably be ridiculed by someone who knows what they're talking about but.............

You can't add water to the vinegar as it will dilute it and the preservative action of the vinegar will be lost;

Pickles need to stand a while before they're ready to eat - longer than a week.

You could add some sugar if its too vinegary for you.

An expert will be along in a minute

[Scarlet]

I'm no expert but I wouldn't dilute the vinegar with water either. If you follow any preserving recipes it's best to stick with the vinegar/sugar amounts or you could well end up with having to eat the lot quite quickly and as Deano has said...preserves aren't really "matured" in a couple of weeks. They mellow with time.
You can either decant the whole lot, add all the vinegar to the pan and a little extra, add sugar, heat until the sugar has dissolved and pour back over the beetroot and seal.
Or heat up a small amount of vinegar with sugar and top up the jars.

#i always add sugar to my pickled beetroots...the vinegar is too harsh without it.

[Nicos]

I'm no expert either...but just wanted to say that in France they tend to use cider vinegar which isn't as strong!
Maybe next time?

[Scarlet]

Ive never tried it but if you use caster sugar, you could just pour some in? I'm sure it will dissolve in a few week time.

[Scarlet]

I'm no expert either...but just wanted to say that in France they tend to use cider vinegar which isn't as strong!
Maybe next time?

I use cider or white wine vinegar but it works out to be very expensive pickled beetroot.

[Alison]

I agree with the comments about watering down, don't do it, the vinegar's acidity is what keeps it good, watering down will reduce its ability to preserve. Sugar however is a good idea, I heat my vinegar up, dissolve sugar in then pour it over the beets. A vacuum then forms under the lid as it cools but this isn't 100% necessary and you're probably OK adding sugar later. Then put it in a cupboard for about 3 months before eating, these types of pickles eaten fresh are rubbish which could be part of your problem.

[Nicos]

I use cider or white wine vinegar but it works out to be very expensive pickled beetroot.

....and then you make chutney with the vinegar

[roitelet]

....and then you make chutney with the vinegar

So long as the vinegar has at least 6% acidity the pickle or chutney will be fine. I never dilute the vinegar with water and never use Sarsons pickling vinegar, it is too strong. Spice ordinary vinegar with pickling spice either boil the vinegar with the spice or add to the vinegar and leave it to infuse for several weeks. I always keep pickles and chutney for at least 6 months before eating and we are eating chutney several years old and it is fine.

[Amanda.pope]

Thank you everyone for your really helpful responses. I am going to remove some of the vinegar, heat it with some sugar then when cooled pour it back in the jar, then I am going to leave it to mature for three months and see what it's like.

I love this forum, I shall be back I am sure!

Amanda

[Amanda.pope]

Hi Amanda, and welcome to the Vine!!!

I don't see why you couldn't add some sugared water to the vinegar..... should take the 'edge' off the sharpness of the vinegar!

Did you grow the beetroot yourself? Are you a back garden grower or lottie..?

I am lucky that I have a small orchard at home and I have put in some vegetable beds. I am new to all this so still learning and this is the first year I have grown beetroot. I have more to harvest so might try to look for a recipe rather than using a ready spiced vinegar, then I can compare the results.

[Amanda.pope]

So long as the vinegar has at least 6% acidity the pickle or chutney will be fine. I never dilute the vinegar with water and never use Sarsons pickling vinegar, it is too strong. Spice ordinary vinegar with pickling spice either boil the vinegar with the spice or add to the vinegar and leave it to infuse for several weeks. I always keep pickles and chutney for at least 6 months before eating and we are eating chutney several years old and it is fine.

Do you have a recipe that you could recommend, and do you use normal malt vinegar? Sorry for so many questions!

[SusieG]

Ask away Amanda! That's what this Vine is here for ....... Bet roitelet will be back soon with her reply...!!

An orchard, lovely!! What fruit trees have you there...? A great idea incorporating veggie beds ...
All this growing is ALWAYS a learning curve ....... and just when you think you know what you're doing, something comes along and knocks all your hard-earned theories for six.....!!!!

Oh, nearly forgot - have you any pics of your orchard you can share with us...???