[Aunt Sally]

You did boil the beetroots first didn't you JR  :?:

[WG.]

We use white wine vineagar and start eating it the next day.   :idea:

Too pricey for me.  Kitchen King malt vinegar (£2.20 for 5 litres), cold spiced for 6 or 12 months before use.

If I'm feeling flash, I do the same with cider vinegar for some recipes.

mushroom makes a good point: do not dilute the vinegar unless the recipe tells you to.  5% acetic acid by volume is minimum for most pickles / chutneys.  This won't be critical on short-term pickles like beetroot ... 4 jars would last about 4 weeks in our house.

[Ice]

While we have some picklers on here can I ask if anyone has pickled mushrooms?  My mum did some when I was a teenager and they were absolutely delicious.  My dad used to come home from his secret mushroom fields absolutely laden with the things.  How do you think she did it?

[WG.]

Yes I have pickled (home-grown) mushrooms and they really are delicious.  Magic with smoked salmon.

[jack russell]

You did boil the beetroots first didn't you JR  :?:

 :shock:  :shock:  i am not a dumb blond :shock:  :shock:

yes i did..... and the reason i diluted the Malt vinegar is that grannie has said on another thread that she uses this method and the beetroot is still being eaten from one year to the next..

so if grannie says so,  its good enough for me

i dare you to tell her any other

[Ice]

Yes but how? :roll:

[jack russell]

but how what
 :?

[WG.]

Yes but how? :roll:

Yes yes yes ... Patience ... I was looking for it!!!   :roll:  :roll:  :roll:

http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=38

[jack russell]

ok

i don't want to seem rude  

but this thread is about beetroot not shrooms

start another thread, about pickling mushrooms as it will get confusing

no offence meant

cheers

jr

[richyrich7]

 too late I'm already confused  

[Aunt Sally]

We use white wine vineagar and start eating it the next day.   :idea:

Too pricey for me.  Kitchen King malt vinegar (£2.20 for 5 litres), cold spiced for 6 or 12 months before use.

You old tight wad WG.  Aunty has a refined pallet and deserves only the best  

[GrannieAnnie]

Did I really say that JR?  Don't remember.  I don't usually dilute pickled things, but I may have done one time if OH had said the pickling vinegar was too strong.

Can you find the thread again?  I've looked, but can't find it.

And you shouldn't take any notice of me anywayz, I'm a complete idiot!!! :shock:    :roll:

[jack russell]

I don't water down my vinegar, and OH's beetroot ( I don't like the stuff myself!) keeps for a year almost, but only because he ate it all a month before I planted my new lot of seeds this year!!!! lol

above was your post on another thread which i have misread :oops:  :oops:  :oops:  :oops:  much to my embarrassment :oops:

oh *  :!:  i know i have read a post stating this,  and thought it was you as on every beetroot search on the forum you are a poster

i will look again

cheers :oops:  :oops:

have i buggered it up now :roll:
jr

[WG.]

have i buggered it up now :roll:
jr

As I said earlier, "This won't be critical on short-term pickles like beetroot", i.e. eat them first.

[jack russell]

ok i really messed the research bit up big time.

i read that many posts using the search on here

that i got my facts a bit mixed up.  maybee i am a dumb blond after all :oops:

the following is a post a couple before the one grannie posted.



I usually use medium sized beetroot, cook them in water for 20 minutes after they come to the boil. Leave them in the saucepan to cool down.

The skins just peel off, slice them up and put them in a kilner jar and then half fill the jar with white vinegar and then fill to cover the beetroot with water, this will keep for ages in the fridge. It will also keep quite well in a dark cupboard, the vinegar acts as a preservative so you can have beetroot at Christmas.




sorry i dont know how to do the link thingy wouldn't mind a pm with instructions on this.

cheers
jr