[willnbirdie]

Hi

We have loads of beetroot this year they were so good last year we have grown more.  Looking to pickle the majority of it - last year we used a pickling vinegar from the supermarket and found it to be ok but a bit on the sharp side.

We are looking for a recipe to make some spiced pickling that is a bit sweeter - anyone got any good ones - all help appreciated - think I need to get on with pickling sooner rather than later

Cheers

willnbirdie

[jjbull]

think its as simple as adding sugar if that doesnt work could try watering it down a little, if youve grown loads experiment and make notes of what comes out best

[titch]

have a look on the recipe section on this site or buy val and johns new book!!!

also try the cooking preserving forum on here - there is a thread or two about beets on there  

[gregmcalister]

I had the same trouble last year and I just added a few spoonfuls of sugar to the vinegar until it lost that sharpness. I think I went for two dessertspoons of sugar into a big jar of pickling vinegar.

[chick with chicks]

I have a yummy recipe that I use every year, it's fronm Delias Christmas book. It's as follows:
1lb of raw beetroot                         2 shallots
1/2 teasp mixed pepper berries      175ml red wine vinegar
1/2 teasp crushed rock salt

You will also need a 500ml preserving jar

Wipe and trim beetroot and wrap  altogether in foil and put in oven for about 3 hours until tender( Ifind this only takes about 1- 1.5 hours). take them out of the oven and when cool enough peel and slice.
Peeel and slice the shallots and layer beetroot and shallots in jar. Put the vinegar. peppers and slat into a small saucepan and bring to simmering point, then pour straight away over the beetroot in jar and seal jar straight away. Can be eaten within a day or two.
Yummy!! Really good! I think the red wine vinegar is softer.

Carrie :happy: 

[maxie]

I always bring my vinegar to the boil (morrisons own vinegar £2.50 a gallon ) knock it off the heat,add sugar to sweeten then boil for a couple of minutes then cool.
I just used to use neat vinegar god knows how i used to eat it

[Sadgit]

I always bring my vinegar to the boil (morrisons own vinegar £2.50 a gallon ) knock it off the heat,add sugar to sweeten then boil for a couple of minutes then cool.
I just used to use neat vinegar god knows how i used to eat it

Ahh never thought about doing that, as our pickled shallots were always a tad too strong. cheers