[linash]

Help needed. Pickled some beetroot and all we can taste is the vinegar. What have I done wrong?

[snowdrops]

Did you boil the vinegar with added spices?

[3 allotments]

I myself water the vinegar down50/50 small sugar and boil with spices

[barley]

I add brown sugar to mine - helps sweeten it

[mumofstig]

If you dilute the vinegar - you are weakening the preservative effect  of it.... It has to be above 5% to ensure safe keeping. The jars you buy in the shops are heat treated after bottling, so can use diluted vinegar.

Try using cider or white wine vinegar instead of malt.

[linash]

I did boil the vinegar with spices.  even tried the white ready spiced version from the supermarket.  Alas still only tasted of vinegar.

[maloneranger]

Help needed. Pickled some beetroot and all we can taste is the vinegar. What have I done wrong?

I think that many [?most] pickled vegetables taste primarily of vinegar.

Have you ever tasted pickled beetroot that did not taste of vinegar?

[Robster]

Try making beetroot relish.  It is sweeter and a bit thicker.  As well as vinegar there is sugar as a preservative in it.  I much prefer it.  great with cold meats and ploughman's lunches.  I think I found a recipe on line.

Incidentally OH lover pickled beetroot all vinegary.  So we make both

[cheshirecheese]

I love beetroot! If you’re a die-hard pickled beetroot fan, make sure you bake your beetroot in their skins rather than boiling them, as this not only preserves their colour, but the flavour and nutrients too.  Once tender, the skins will be easy to remove. 

Slice the beetroot and pickle in spiced vinegar – I find a combination of balsamic and red wine vinegars with added spices works a treat - cloves, allspice, juniper berries, cinnamon stick, peppercorns, etc.  For added texture and flavour, layer the beetroot with finely sliced red onion.  You can also add slices of mooli (a cross between turnip and radish, available from Asian shops and market stalls).

I also make a chutney, adapted from a recipe in the Atkinson & Mayhew book I've mentioned on here before - it's absolutely lush with roast chicken! ...

BEETROOT & ORANGE PRESERVE
350g Fresh Beetroot, Trimmed
350g Apples
300ml Red Wine Vinegar
200g Granulated Sugar
225g Red Onion, Chopped
2 Garlic Cloves, Finely Chopped
2 Oranges, Grated Rind & Juice
1 Tsp Ground Allspice
1 Tsp Salt

Peel the beetroot and apples and cut into 1cm pieces.
Place all the ingredients into a large, heavy-based pan and bring to the boil, stirring until the sugar has dissolved. 
Reduce the heat to a simmer, and cook for about 40-45 minutes, stirring occasionally.
Bring back to the boil until the excess liquid has evaporated and the chutney is thick and glossy – it’s important to keep stirring at this stage to avoid it burning as it thickens.
Spoon into warm, sterilised jars and seal – this quantity will make about 3 x 1lb jars or 6 smaller ones. 
Allow to mature for a couple of weeks before eating.  The chutney will keep for up to six months, but once open store in the fridge and eat within four weeks.