[Eblana]

This is my first time to pickle beetroot.  I don't think I have done it right as it seems very acidic.

All I did was cook the beetroot and put it in a sterile jar with malt vinegar covering it.  Should I have used a different vinegar or should I have cooked the beetroot in the vinegar?

[Trillium]

Normally pickling involves a mix of sugar and vinegar.

I use 1-1/2 cups white vinegar to 2 cups sugar and 1/2 cup water, plus any pickling spices you favour. The sugar can be cut back a bit but not too much.

[Kleftiwallah]

As you have discovered, malt vinegar is far too strong.  Use shop bought pickling vinegar (or better still make your own).  Keep the beets out of the light, they tend to go grey if kept in the light.

Cheers,    Tony.

[Mrs Bee]

I use distilled white vinegar, cider vinegar or red wine vinegar.

I also put sliced lemons in with the beetroot.i have the recipe somewhere if you would like it but may have to look for it tomorrow for you.

[arugula]

Here's one from the main forum:

http://www.allotment-garden.org/recipes/pickles-relishes/pickled-beetroot

[Growster...]

We pickled several jars last year, without any sugar at all.

It lasted until three months ago, when the real modern stuff became available!

We used cheapo malt vinegar as well, plus a few spices, so keep trying eh?

Just think what it was like when all these pickling skills were secretive and well-hidden!

[cheshirecheese]

I agree that malt vinegar is too strong for beetroot - I prefer to use red wine vinegar to which I add a few spices (depends what I have to hand, but allspice berries are nice and maybe a couple of cloves plus some lightly crushed black peppercorns).  I wrap the unpeeled beets in foil and bake them till just tender, as it intensifies the sweetness.  When they're almost done, bring the vinegar and spices to simmering point.  For additional flavour and texture, thinly slice a red onion and interleave with the slices of beetroot before pouring the hot vinegar over the lot.