pickled beetroot in cold vinager

Madame Cholet · « **on:** August 21, 2012, 21:25 »

How long will it keep for and how much longer would it keep with hot vinager please?

Trillium · « **Reply #1 on:** August 22, 2012, 01:53 »

Can I assume that you're bottling the beets in vinegar? If so, they'll last years if done in hot vinegar and sealed in a water bath. Heating the vinegar cuts the water bath time down and ensures a good seal.

If you're just keeping them in the fridge, they'll last several months in a covered jar.

Madame Cholet · « **Reply #2 on:** August 22, 2012, 06:38 »

thank you Trillium

I've done about 6 jars with cold vinager, i'll put them in the fridge and use them first I'll have a go with the water bath with the next lot so they keep longer.

How long would you leave them in the bath if the vinager was boiling when you added it.

Mrs Bee · « **Reply #3 on:** August 22, 2012, 09:22 »

I do mine with hot vinegar and don't do the water bath method and I have jars from a year ago and they are fine. Most important thing is to make sure that the vinegar is at least 5% acidity.

i have several recipes I use with lemon rind, cinnamon and spices t add extra mouth interest.

Madame Cholet · « **Reply #4 on:** August 22, 2012, 17:49 »

thanks Mrs Ball i've got some cinnamon sticks i'll boil them in the vinager. A pinch of ginger or a cardamon pod might be nice too.

Mrs Bee · « **Reply #5 on:** August 22, 2012, 20:42 »

Oh yes, cardomom will be lovely. You can leave them in the jars too to make them look pretty.

Trillium · « **Reply #6 on:** August 22, 2012, 20:45 »

Quote from: rachelk on August 22, 2012, 06:38

How long would you leave them in the bath if the vinager was boiling when you added it.

About 10 minutes, 15 tops, would do the trick. It's not long and the beets don't suffer at all from the heat. Mine have lasted years because of the good seal.

cheshirecheese · « **Reply #7 on:** August 23, 2012, 17:36 »

I don't use a water bath either, and mine last for months and months in sterilised jars, but I do use hot spiced vinegar. I bake the beetroot rather than boiling, as it retains colour, flavour and texture better that way. I sometimes layer it with fresh sliced mooli and/or red onion for variation in texture, and I always use red wine vinegar rather than malt so it doesn't mask the lovely earthy flavour of the beet.

Madame Cholet · « **Reply #8 on:** August 23, 2012, 21:45 »

Quote from: cheshirecheese on August 23, 2012, 17:36

I don't use a water bath either, and mine last for months and months in sterilised jars, but I do use hot spiced vinegar. I bake the beetroot rather than boiling, as it retains colour, flavour and texture better that way. I sometimes layer it with fresh sliced mooli and/or red onion for variation in texture, and I always use red wine vinegar rather than malt so it doesn't mask the lovely earthy flavour of the beet.

i'll have to try the red wine vinager its reasonably priced in cash and carry

Madame Cholet · « **Reply #9 on:** August 30, 2012, 04:06 »

just done my 1st batch of hot vinager with 1/2 cinamon stick yum. small amount of vinager left so poured in a small jar with stick for next time.

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pickled beetroot in cold vinager

Madame Cholet

pickled beetroot in cold vinager

Trillium

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Madame Cholet

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Mrs Bee

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Madame Cholet

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Mrs Bee

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Trillium

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cheshirecheese

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Madame Cholet

Re: pickled beetroot in cold vinager

Madame Cholet

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