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In a Pickle ... (sorry)

Road Apple StewRoad Apple Stew Posts: 100
in Fruit & veg
I want to pickle my beetroot and have tried different vinegars without much success - I bought Sarson's Pickling Vinegar (sounds simple) and followed the label to the letter - ended up throwing the beet away as it was just so sharp with vinegar - today I followed a recipe on line using white wine vinegar, sugar and salt - the boiled beetroot was sliced and simmered in said vinegar for 10 minutes but again, later on, almost inedible as too sharp/strong with vinegar ... Any ideas???

Posts

  • TheveggardenerTheveggardener Posts: 1,057
    Road Apple Stew, you do know you can freeze beetroot for upto 6 months , whole or sliced.
  • josusa47josusa47 Posts: 3,530
    I boil the beets until tender, let them go cold and slice them into a screw top jar, then fill the jar with cider vinegar. Easy peasy.  Didn't eat any myself, but my mum tucked into them happily.
  • ObelixxObelixx Posts: 30,090
    I really dislike pickled beetroot, onions, anything in vinegar but can cope with gentler chutneys.   This is a good way of dealing with beetroot - 

    https://www.bbcgoodfood.com/recipes/68614/spiced-beetroot-and-orange-chutney 

    but this is even better and has less vinegar.  Can't remember where I found it.

    Beetroot, orange and chilli chutney

    500g (1lb) Bramley apples, peeled
    500g (1lb) raw beetroot, peeled
    4 onions, peeled
    2·5cm (1in) piece fresh ginger, peeled
    2 cloves garlic, crushed
    2 large oranges
    2 red chillies, finely diced
    1tsp paprika
    1tsp crushed coriander seeds
    250g (8oz) dark muscovado sugar
    450ml (15fl oz) red wine vinegar

    Coarsely grate the apples, beetroot, onions, ginger and garlic - this is easiest if you use the grating blade of your food processor. Place in a large, wide-based saucepan or preserving pan.
    Grate the orange rind into the pan, then, using a sharp knife, cut off the peel and pith and discard. Roughly chop the orange flesh and add to the pan with all the spices and the vinegar.
    Bring the mixture to the boil, then reduce the heat and let it simmer for 45 minutes. When the liquid has reduced and the mixture is thick, but still a little juicy, it is ready to pot. Take off the heat and, while the chutney is still hot, spoon into cooled, sterilised jars, then seal and label.
    Keep in a cool, dark place for up to 6 months.     Once open, keep the chutney in the fridge.


    Vendée - 20kms from Atlantic coast.
    "The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
    Plato
  • HelixHelix Posts: 631
    I use rice vinegar for quite a few things, it’s very mild.  If not I try to balance the vinegar with other flavours to take the bite out of it.  And I wouldn’t even try it before 3 months as too harsh. To me unless you are doing a 10 minute pickle that you basically rinse off,  you have to leave pickles to mature. 
  • wild edgeswild edges Posts: 10,497
    edited July 2019
    Sarsons make a very sharp vinegar generally. I prefer Aspalls malt vinegar for my pickling. Much better flavour and less harsh. I'm always berated by my father in law though who picks his pickling vinegar by how cheap it is not on how good it tastes.
    If you can keep your head, while those around you are losing theirs, you may not have grasped the seriousness of the situation.
  • LynLyn Posts: 23,190
    I was looking at you tube today as my gherkins are ready for pickling and I haven’t a clue.
    A lot of people use half vinegar half water and put sugar in it boiled together. 
    Gardening on the wild, windy west side of Dartmoor. 

  • SkandiSkandi Posts: 1,723
    My beetroot recipe is..
    2kg beetroot
    1 ltr Vinegar (it's plain distilled vinegar not flavoured)
    400g sugar

    cook beets, peel and slice, boil vinegar and sugar together put beet slices in and bring back to the boil, put into jars and screw lids down while still hot. You could then waterbath if you want, I do not normally and they keep for a couple of years in the cellar.

    Basically what I normally do it make a vinegar/sugar mix and try it, if it tastes horrible sour then so will the pickle, keep adding sugar until you get a taste you like.

  • Loraine3Loraine3 Posts: 579
    Beetroot Jelly

    2 lb beetroot, cooked and finely diced
    1/2 pt white spiced vinegar
    Packet jelly, blackcurrant or lemon

    Make jelly with boiling vinegar; pack beetroot lightly into jars and pour jelly over.
    Cover and label, delicious!!


  • Road Apple StewRoad Apple Stew Posts: 100
    Sorry for the late response - thank you to everyone for their ideas - food for thought (no pun intended)  :)
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