[green fingers]

Help.  Have just pulled some beetroot and want to pickle them.  None of our supermarkets have pickling vinegar!
Can I adapt malt or distilled vinegar???

[agapanthus]

You can use any vinegar....and add the appropriate spices

[Alex 98]

We use white wine vinegar, less harsh, you can then control the strength of your 'solution', accordingly

Going to do all the small shallots tomorrow.

Going for a sweeter mix, NO CHILLI!!!!!!!! :cry:  :cry:

Alex 98

[green fingers]

Great
What spices do you recommend?

[Alex 98]

Coriander seeds
Black and or white peppercorns
Bay leaves
Mustard seeds
Tarragon - tiny bit.

Some use white sugar
or if a dark look is preferred then soft brown, which goes from light to really dark

Dried chilli if you really want :?

Alex 98

[green fingers]

Many thanks - just one more thing - what type of quantities of spices?
then I can get boiling and pickling

[jennyb]

i use cider vinegar

[green fingers]

Just on its own?  Or do you add any spices?  As you can see I have only ever used pickling vinegar before and dont know what to add in and what quantities

[Aunt Sally]

For beetroot I use white wine vinegar and NO spices.

[agapanthus]

Don't forget fennel seeds and a few cumin seeds too!

[Trillium]

Pickling vinegar is about a 7% solution, and very strong. You need cast iron stomach to handle it.
Regular vinegar is around 5% solution and works well for pickling, you don't even have to add extra vinegar to make up the percentage.
Wine vinegars are also nice to do pickles.
But cider vinegar, for the most part, is just too weak to do things like cucumber pickles. Tried it one year and the soft centres quickly went mushy. So I went back to regular vinegar and haven't had problems. But you can do small items like pearl onions, beets, etc.

[Skip]

We have imitation vinegar Down Under, so be sure you use the real deal.

[gobs]

Don't forget fennel seeds and a few cumin seeds too!

And I love them with caraway seeds.

[jennyb]

i've never tried it with spices although i fancy trying a few fennel seeds next time maybe as i love fennel.

[Yorkie]

From Marguerite Patten's book on Jams, Preserves & Chutneys:

possible spices:
allspice
bay leaves
cardamon
chilli
cinnamon bark
cloves
coriander
ginger
mace
mustard seeds
peppercorns
garlic

average quantity is between 1 tsp and 1 tbsp per pint of vinegar, depending on personal taste and boiling time (less time = less spice); also size of chopped spices (smaller = more flavour, need less spice and cooking time).

aim for vinegar with 5-6% acetic acid, most bottled vinegars are ok.

boil spices and vinegar together for 5 - 15 mins.

for beetroots she recommends putting sliced or diced beet into boiling salted water - 1 level tbsp per pint of water, simmer gently 10 mins, strain, pack into heated jars.  While beet is cooking, prepare spiced vinegar, strain it over the hot beet and seal the jars.