[Madame Cholet]

Which vinager do you use please I found malt too strong.

[diggerjoe]

I pickled white beetroot last year with white wine vinegar and a star anise dropped in - weird but wonderful taste. I tend to get wine or cider vinegars as they seem more mellow in favour.

[Spana]

I find all vinegar too strong for me when it comes to beetroots. 
So i use ordinary malt vinegar and add 2 tablespoons sugar to 1 pint.  Sounds a lot but i dont drink the vinegar. Then when i come to eat the beetroots i put the slices in a sieve and rinse under the tap,and dry on kitchen paper.  Seems a lot of faffing about but it makes it just as i like it.
It keeps well in malt vinegar which is cheaper than the special vinegars if you have a lot to pickle but you dont get the strong taste 

[Madame Cholet]

Thank you.

I've got a 5L drum from cash and carry.  There's a limit to what you can get in the freezer and I'm partial to a beetroot sandwich.

[Sadgit]

I used white vinegar last year and watered it down. I always find pure vinegar is far too strong.
I roast the beets in olive oil and leave the skins on, then peel the skins and pop them into a jar etc.

[compostqueen]

I have loads of pickling vinegar so I guess I'll just have to use it as I hate buying more stuff if I don't have too

I like the idea of adding sugar. I have plenty of brown sugar so I think I'll give that a whirl 

[Livinhope]

I don't like harsh vinegary pickles whether it's beetroot, onion,  chutneys or piccallili so I always add sugar (usually brown) to taste if I've used malt vinegar, otherwise it's either cider or white wine vinegar.

[compostqueen]

some of these vinegars are so strong they make me choke and cough, so I have to be selective about what I use.  I love sweet beetroots so I think adding some brown sugar will help to take the sting out the pickling vinegar

We'll see. I'll report back 

[looe-looe-belle]

Hello,

Has anyone tried cooking beetroot in the oven?

Great idea my mother told me...dont top and tail...just wrap each beetroot in foil and cook slowly for a few hours in the oven. When cooked, take out of the oven and leave to cool completely - then pop in the fridge - still wrapped in the foil.

Peeling them is easy!!...use the foil on the beetroot to push the skin off!!

This is the best way to cook beetroot as the beets dont "bleed" and retain all their vitamins...instead of losing them in water!!
Let me know what you think.

Enjoy!!!

[Livinhope]

That's my something learnt for today.

I'm in the process of courgette chutney and 1 lb of brown sugar has been added together with a pound of raisins I also used white wine vinegar.  It needs to be kept for 3 months before use..........................and I need to be handcuffed

[Madame Cholet]

Thanks Spana

Just right takes off the edge

i'll try brown sugar when I get some too.

[diggerjoe]

Only way I cook them these days looe-looe -belle trouble is I love them hot from the oven so they rarely get cool let alone make the fridge. I have to be very strict when i need some for bottling. 

[Sadgit]

Hello,

Has anyone tried cooking beetroot in the oven?

Great idea my mother told me...dont top and tail...just wrap each beetroot in foil and cook slowly for a few hours in the oven. When cooked, take out of the oven and leave to cool completely - then pop in the fridge - still wrapped in the foil.

Peeling them is easy!!...use the foil on the beetroot to push the skin off!!

This is the best way to cook beetroot as the beets dont "bleed" and retain all their vitamins...instead of losing them in water!!
Let me know what you think.

Enjoy!!!

This is exactly what I do.. well without the foil. Just coat in olive oil and roast for 40-50 mins.

[looe-looe-belle]

Only way I cook them these days looe-looe -belle trouble is I love them hot from the oven so they rarely get cool let alone make the fridge. I have to be very strict when i need some for bottling. 

Yes I agree with you as they are RATHER more-ish!!
But dont you agree that oven cooked beetroots are by far the best way to cook them? - and the flavour is 100% better too!!

[Spana]

My MIL does them in the microwave, for 10 minutes i think.