[jack russell]

hi all i have got a load of beetroot ready and cold just waiting to go in jar with the vinegar.

i have two types of vinegar to give it a try

1. malt vinegar

2. ready spiced pickling vinegar

has anyone used the ready spiced before,   and is it ok as this is my first attempt with beetroot i know the malt will be ok as granny says so....  just not sure on the other

any help appreciated just got to get it in the jars tonight  :shock:

cheers
jr

[richyrich7]

Ok Jr I'm no preserving guru so don't blame me if this goes wrong, but according to my readers digest "food from your garden" ( it's one of my favourites) then using spiced vinegar is A OK.

Good Luck

[jack russell]

ok it is going in,  on your say so :shock:

cheers richy i' ve just done 4 jars with malt now doing the 2 big jars with the spice

here's to hoping

cheers for quick reply

cheers

jr

[jack russell]

ok the beet is in the jars  :shock:  panic over i have done different types i done the following:-

pure malt
malt /water 50:50
pure spice
spice/ water 50:50

i will label them then see how they go for the taste test in a few days or so.

another question is do i just put the lid back on the jar  is this enough or do i put cling film on then the lid or what....

cheers

jr

all above mentioned malt..   is vinegar not tisky  hic% hic% honest  

[richyrich7]

all above mentioned malt..   is vinegar not tisky  hic% hic% honest  

I'd rather drink the vinegar to be honest ( but don't tell WG )

Just asked the boss and she says just to put the lids back on, if they are metal they will need to have the plastic liner (inside underneath) to stop the vinegar eating away at the metal ?

[jack russell]

okey dokey cheers to  richy and the boss

i can settle now

i have never been in the kitchen as much in my life since i started with the lotty   i seem to have almost taken over  :shock: ..... I know its gonna hurt in the end :shock:  

cheers

jr

[jack russell]

ok done the taste test

yaaaaaaaaaaaakk

the spiced vinegar is blinkin dreadful

the malt with water is nice but the pure malt was too much so tipped half out and added water tastes almost like the shops :shock:  but better  

got to learn somehow ..... now i know  

cheers

jr

[WG.]

BTW - it isn't ready for a month.

[jack russell]

:shock:  

really :oops:  a month oooooops  :oops:

oh well think i better read a bit more before going in the kitchen :oops:

blooming woman's place anyway :twisted:  :twisted: blooming kitchens  :twisted: rant.......... rant.

cheers

jr

[Aunt Sally]

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

[Ice]

Hi JR.  I was reading this post with great interest as I pickled mine three weeks ago in neat Sarsons spiced pickling vinegar.  I panicked when you said it was awful and went down to try it.  It was lovely and quite mellow too.  So don't worry, just leave it to mature.

[richyrich7]

Yep you can also add a teaspoon full of sugar if you like a sweet pickle

[jack russell]

ohhhhh thanks for that i am sooooo happy now  

just got to be patient :roll:

and glad i didn't bin it  yet

cheers

jr

[Ice]

Your bark is obvoiusly worse than your bite. :roll:  

[mushroom]

ok the beet is in the jars  :shock:  panic over i have done different types i done the following:-

pure malt
malt /water 50:50
pure spice
spice/ water 50:50

why have you diluted the vinegar with water? chances are the result will not be acidic/concentrated enough to keep it from getting spoiled!  :shock:

I thought pickling vinegar is distinct from regular malt vinegar in that it is stronger remember, the pickling process dehydrates what is being pickled - so the vinegar will become less strong/more dilute as the pickle ages.