[JohnB47]

OK, this has been bugging me for over a while now . I've been pickling beetroot for about two years and very nice it has been but it's always quite a sharp taste. I use Sarsons pickling vinegar which is just vinegar (no spices or anything else added) and I didn't add anything else either.

My supply ran out a few weeks ago and I bought some Tesco pickled baby beetroot and the taste is distinctly milder - not sharp at all. The label says it is pickled in acetic acid, water, sugar and a couple of other things I can't remember.

So, how can I pickle my beetroot so that it doesn't take the lining off the inside of my mouth when I eat it?

(BTW, someone said that it gets milder the longer you leave it - no, that doesn't work for me).

Ta.

[barneybpd]

I have been pickling for years and haven't had this problem. It maybe down to which Sarsons vinegar you are using. I always use the white vinegar

[mumofstig]

some ideas here
http://chat.allotment-garden.org/index.php?topic=60655.msg705461#msg705461

[JohnB47]

Thanks mum.

Having read that thread, this year I'm going to try diluting 3:1 with water (3 of vinegar to 1 of water) and add sugar to taste.

Thanks.

[digalotty]

i do water down my vinegar in some jars as my wife and daughter dont like it as sharp as me,  i work on about half and half