Pickling beetroot

[JMCKG]

Looking for some advice with pickling beetroot. I pickled some beetroot using Sarson's pickling vinegar, but the result is a very strong acid taste. Can I dilute with some water or perhaps add some sugar to the already bottled beetroot?
What about further pickling, any vinegar mixture I should use?
Thank you.

[Scarlet]

This was asked not long ago I wouldn't water down the vinegar as the beets won't keep...though you could add sugar...have a read here :http://www.growfruitandveg.co.uk/gra...oot_90566.html

As said in the previous thread...you may need to wait awhile for the flavours to mingle before they taste good. After keeping the flavours do mellow.

[JMCKG]

This was asked not long ago I wouldn't water down the vinegar as the beets won't keep...though you could add sugar...have a read here :http://www.growfruitandveg.co.uk/gra...oot_90566.html

As said in the previous thread...you may need to wait awhile for the flavours to mingle before they taste good. After keeping the flavours do mellow.

Thanks for that. I did a search but did not find that thread, honest!

[Scarlet]

The search on here is a little questionable ...I went through g@@gle.

I must say that I also add sugar to the pickling vinegar when doing pickled onions. I really don't like "straight" vinegar.

[Mrs Bee]

If you find malt vinegar too acid and sharp try cider, red or white vinegar with a little sugar instead.

I like the following recipe.
450ml red, white or cider vinegar
2 lemons thinly sliced, pips and ends removed
2 onions peeled and thinly sliced
2 tablespoons sugar. Taste the vinegar and if too sharp add a little more sugar
1 cinnamon stick
1kg cooked, peeled and sliced beetroot.
Put all the ingredients except the beetroot in a saucepan, bring to the boil and simmer for a minute.

Strain the lemons and onions from the vinegar, reserving both.

Pack the beetroot into prepared jars, inserting some lemon and onion between the beetroot. Top up with the vinegar and seal.

[Dalrimple]

I just boil my beetroot ,then skin it ,then put it in bags in the freezer ,when you defrost it you can add vinegar to taste I use white wine or cider vinegar ,or just on its own for that nice earthy taste ,saves on jam jars aswell. atb Dal

[DannyK]

A quote from Delia Smith, which may be comforting.
"The cardinal rule: Unless a recipe says otherwise, never eat chutneys or pickles until they have matured and mellowed – you need to store them for at least three months before eating. Freshly made, they taste harsh and vinegary – I’ll never forget a letter I received when I first started publishing recipes: ‘I’ve just made your chutney and it’s disgusting!’ I now know to warn you to be patient. Both pickles and chutneys need to be stored in a cool, dry, dark place – a cupboard under the stairs would be ideal, or else in a box in the garage or under a bed in the spare room."

[Mrs Bee]

We are eating chutneys from 2013 and 2014 at the moment. If properly made they keep for years and improve nicely with age.

We are also eating gherkins and onions from 2013.

[bobbin]

I've often bought M&S beetroot at the chiller cabinet. I wondered how they get a very very light sweet vinegar taste that's not overpowering....this being a fresh item.
I'm going to try Dalrimples method too.Ive left my beets in the ground too long simply because I'm not sure of a pickling method.
I grew a mix this year and the white variety when cooked looked deeply unappetising. Pasty waxy gluey.
May have overcooked He he. Anyone tried the white beets.? How do you find their flavour?

[Mrs Bee]

We grew a mix and had some white ones. The look off them put me off and I was going to put them on the compost but I tried one and they were very sweet, so I kept them.

I like to make chunky beetroot, chilli and tomato chutney with my extra beetroots. And beetroot and orange chutney too.

[Mrs Bee]

I also made apple and beetroot cheese with wasabi, salt and pepper today too. Just hope it sets OK.

[JMCKG]

Update. Added some sugar and can even now taste a difference after a couple of weeks. Hopefully will be near perfect in a couple of months.

[OscarSidcup]

The big lesson i learnt this year is that gardening is a lot about patience... With that in mind at the moment I look at my jars of pickled things, waiting for the to mellow. Another reason i am looking forward to Christmas!
For my pickling, I use Perstorp Attika 24%, a Swedish Acetic Vinegar for Pickling, which I dilute for the pickling. And i use the recipe below, which I found on the Internet and adapted to my taste (I do like vinegary things!):

Into a small saucepan place:
1 cup water
2 cups vinegar
½ cup sugar
½ teaspoon salt
½ teaspoon cracked pepper
2 teaspoons of mixed spices - I use a combo of celery seeds, coriander seeds and mustard seeds as well as some chilli flakes.
Bring this mixture to the boil and simmer it for two minutes. Don't do like me the first time and do not breath the fumes... But do taste the pickling liquid and make sure it's to your taste, you can still modify it at this point (though careful it is boiling vinegar after all!

Then pour in the jars. Close the lids once it cooled a bit.

And store. And wait.