[gypsy]

Does anyone have a recipe for a mild flavoured pickled beetroot please.

[wrinkly1]

 :)yes. i always found pickling vinegar from shops too strong. so i was informed by a friend to go for red or white wine vineger or my favourite cider vinegar. any supermarket sells it . much milder and as cheap. just pour it in the jar.   cheers

[gypsy]

Thankyou.

[devonbarmygardener]

I'd love to know how to make this - I only like it pickled

The stuff I made a few years ago just tasted like vinegar

[BigPaddy]

I need to declare that I have made this, but not tasted it after leaving yet. The vinegar tasted lovely at the time of making so I am hoping for good things.

Ingredients
•   1kg small-medium sized raw beetroot
•   200g caster sugar
•   300ml white wine vinegar
•   2 star anise
•   3 cloves
•   2 allspice berries
•   2 bay leaves
•   2 tbsp balsamic vinegar (optional)
•   1 tbsp olive oil

Method

1.   Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
2.   Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
3.   Tip the sugar, white wine vinegar, 200ml cold water, the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
4.   Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.

I had already boiled before finding this recipe, so not roasted for me. I didn't bother with the water or the oil oil and I am not planning on keeping it in the fridge. Keeping out the water should keep the acidity up so no need to refridgerate in my mind.



BP

[Mrs Bee]

This is a favourite here.
450ml white vinegar
2 lemons thinly sliced
2 onions, peeled and thinly sliced
2 tablespoons caster sugar
1 cinnamon stick
1kg cooked peeled beetroot thinly sliced.
Vinegar and all ingredients except the beetroot into a pan and bring to the boil.
Simmer for a minute
Strain the lemons and onions reserving the vinegar.
layer the beetroot, lemons and vinegar in jars and cover with the vinegar.

[gypsy]

:)yes. i always found pickling vinegar from shops too strong. so i was informed by a friend to go for red or white wine vineger or my favourite cider vinegar. any supermarket sells it . much milder and as cheap. just pour it in the jar.   cheers

Tried HOme Bargains, Lidl and local shop, only malt vinegar available. 

[gypsy]

Thanks Mrs Bee, that sounds nice but will have to be for another time.
I have done some beetroot chutney and have been asked for pickled beetroot next, some that will not burn their tongue.

[gypsy]

Thanks Big Paddy, that sounds nice but I do not have star anise or allpice berries and there are so many spices in the kitchen I am reluctant to buy any more.