Pickled Beetroot Recipe

Hi, I've been picking 2 yrs now,I find cider vinegar too strong yet it is the only organic vinegar I can find.(i've diluted it with water,but unsure if it preserves as well.)I'm trying spirit vinegar at present as I see most commercial pickles use spirit vinegar.Have you any thoughts that can help me.I'm in a bit of e pickle!!
Sinead

Don't bother with water and a pan… microwave for 3 minutes! Life's too short.
Delicious either way.

Can I use rice wine vinegar?

Rod, do you microwave with water or just the beets? I'm new to cooking, you see ). Thanks.

is it ok to use spiced white vinegar

I've always added sugar when the vinegar has been too strong, it seems to calm it down and helps the flavours to develop.

I never liked the sharp taste of my Dads pickled beetroot , yet love beetroot . I found this recipe in the paper & have used it every time .
Simmer or bake your unpeeled beetroot ( wrap in foil for the oven ) until you can skin them easy,
In a pan simmer together 7fl ozs cider vinager 4 Tbls golden syrup 2 Tbls dark brown sugar, salt & pepper to your taste, Spoon the cooked beetroot ( sliced or if small , whole)in to warmed jars & pour the liquid over .
This keeps well in the fridge!!!

hi

I'm about to try and pickle beetroot for the first time and was wondering if anyone can tell me approximately how long it will last when I've pickled it?

Thank you

Keep it in the fridge or a cool dark place – lasts for about 3 months. You know when it is time to get rid – it changes colour (paler) but I don't think it will last that long!

Hi I have just pickled beetroot for the first time! Can you tell me when it is ready e.g red cabbage is ready after 1 week, what time is it for beetroot?
My husband and I took on an allotment last year and have had quite a good crop (admittedly the beetroot isn't ours)and we have found this site extremely useful
Thankyou
Jenny

Well I got impatient and tasted it anyway! It is delicious so I guess mine took only 2 days in total!

Your recipe sounds excellent! How long do you simmer the cider vinegar, syrup and sugar together before you pour it over the cooked beetroot?
Thanks for your time.

Still using mine from last season. No change in taste or colour (only time I lost colour was when I used the huge jars procured doing this from my local chippy,, took ages to eat) Just doing this seasons now .

Hi I have been pickling beetroot for a couple of years now and I cook my beetroot in the oven. Pre heat fan forced oven to 180 C, leave about 2 inches of stalk on and wrap with aluminium foil. Place on a tray and cook in oven for about 50 min to 1 hour depending on size. You can pierce with a skewer to test softness. Remove from oven, allow to cool a little, remove from foil (I wear food gloves) before they cool top and tail and remove skin, then use egg slicer to slice. Place in sterilized jars and pour over your vinegar solution to the top. Put lid on, turn upside down for 2 minutes then turn up. Keeps very well in fridge. Make sure you use a clean fork each time, this is usually how they spoil if not using clean utensils. Cheers. Angie

P.S. Wrap each beetroot separately as it is easier to handle and cook this way. Cheers, Angie.

I have done this and for some reason it developed a slight whiteish fur?
Any idea what causes this

Hi Lorraine here is my recipe for the vinegar solution for pickling beetroots.
6 to 7 small beetroots (leave about 2 inches of stem on). Wash well, then either boil, steam or roast till tender (place a skewer in gently to see if done.

In a saucepan place -
300 ml malt vinegar
150 ml water
1/2 cup sugar
1/4 teaspoon cinnamon
1 bayleaf
2 whole cloves(optional)
4 peppercorns
Combine all, bring to boil reduce heat and simmer about 5 minutes.
Cool and strain into clean jug.
Sterilise jars.
Peel cooked beetroot when warm – do not let them go cold otherwise you will not be able to peel properly.
Use an egg slicer or knife to slice the beetroot and place in sterilised jars.
Pour the cooled vinegar into the jars to almost the top. Seal and turn upside down to shift any bubbles. Re-open jars and pour more liquid in if needed. Seal and place in fridge.
Leave for about a week before using so that the flavours meld.
Remember – only use clean utensils to take out beetroot.
I have never had any "fur" or mould on my beetroot – so maybe make sure the jars are sterilized (you can do this in the dishwasher or oven)
Good luck and let me know how you go.
Cheers
Angie

Thank you all for recipes and Angie too for the pickling advice. Just harvested my first crop of beetroot and looking forward to pickling.

I have lots of vegetables coming on and can't wait to sample. Has anyone any advice on storing root vegetables and potatoes and preserving cabbage i.e. by freezing or other. Thank you

I am about to harvest my first crop of beetroot and have never done any pickling before. I read that you should not put vinegar in metal lidded jars as this will encourage rust. Any comments? What do people use?

Hi, this maybe a silly question however I've just pickled some beetroot for the first time and I was wondering how long I seal and leave it before I can eat it?

Hi Ruth
I use the clear film you use for sealing jars of jam, or you can use glad wrap (doubled over) so that the liquid does not touch the lids.

Also, once sealed tightly I turn the jar on its' lid for a minute or two so that any bubbles on the bottom go to the top to remove the air.
Less air, longer life of product.
Cheers
Angie

I found that if you heat the the jar of pickled beetroot in the microwave (with the lid of ) then put lid on, not to tight turn upside down then back upright, loosen lid to let air out then tighten, you will form a vacuum seal as it cools , the pop up button on top will go in just the same as shop bought pickle and I think it keeps a lot longer !!!
ps don't boil in micro just get it hot.

Hi found your comments very useful. I just pickled beetroot for the first time this year, hopefully Iv'e done it right and it will last. Thanks everyone.

@Angie: great idea using egg slicer never thought of that.

I have pickled beetroot for the first time I used Sarsons ready to use pickling vinegar, tried first lot tonight and we found the vinegar was too strong. Any help/advise would be welcome

Hi Sue Try my recipe above and see how you go. Leave for about 1 week befor you eat it. @sue:

I have pickled beetroot for the first time this year. I have used malt vinegar and I find the result is too much acidity and bitter. Is there anything I can do?

@susan kathleen garbutt: We tried it with wine vinegar I think its better. Perhaps white vinegar ia a bit too harsh

@Angie: thanks for recipe but do I let the beetroot and liquid go cold before sealing the pots

Make the vinegar liquid first, strain, let cool, and then peel the warm beetroot and place warm sliced beetroot or whole baby beets in the warm sterilised jars. Do not let the beetroot go cold before peeling as they will be hard to peel. Cheers
@Ger:

Oh, yes, seal them while beetroot still warm in jars, turn upside down for about 1 to 2 minutes then put away in fridge to pickle for a week before you eat – Kali Orexi – Bon Apetite Angie