pickling beetroot - how do you pickle beetroot

[Andy Hamilton]

Just pickling some of my beetroot. I put it in a pan to boil then take off the skins and chop the bits up.

Then put it in a steralised container and top up with boiled malt vinegar and some pickling spices.

Anyone do it differently?

[Shirley]

I don't pickle mine I curry it or turn it into cake

[red]

Just pickling some of my beetroot. I put it in a pan to boil then take off the skins and chop the bits up.

Then put it in a steralised container and top up with boiled malt vinegar and some pickling spices.

Anyone do it differently?

thats what we do, apart from steam the beet rather than boil
Some people add sugar to the vinegar - but thats a matter of taste - we like our quite zingy and so no sugar.

red

[Muddypause]

Didn't know the bit about boiling the vinegar. Is that to sterilise it?

I've mentioned on here before about my attempt at pickling beetroot; it went horrible shortly afterwards (started to bubble, and the beets grew a white scum) - I put that down to using Asda's cheapest vinegar. Would boiling it have stopped this happening?

[Andy Hamilton]

I think that is the case, from what I have read up on - short term pickling states that you don't have to boil the vinegar, so if you want some just in the fridge for a few days then you don't have to bother. Longer term then you do have to, well this is just what I have always done anyway. My vinegar is cheap stuff from the greengrocers, £2.50 for 5 litres and I ain't had any trouble with it.

Seems a bit strange adding sugar to it to me, each to their own I guess.

[Luath]

I find a better flavour to be had by roasting the beetroot in the oven; twist off the tops, leaving an inch or so, wipe clean, place in roasting dish or similar, pour in an inch or so of water and cook in oven until tender - time depends on size. Remove from oven, leave to cool until you can handle them, and the skins will rub off. Cut into chunks, pack into jars, and pour vinegar of choice over. Seal, label and store in a cool dry dark place; leave at least 3 - 4 weeks before eating.

[wulf]

I experimented and put my cooked, skinned and sliced beetroot in a sterilised jar. I had brought some white wine vinegar to the boil with a few peppercorns added in and then poured that over the top, left to cool and then stored in the fridge.

The results were good although a little too vinegary (although that worked well when used as a garnish for something else rather than as a focus in its own right). I think a little sugar may have helped take the edge off that. I was also far too generous with the vinegar compared to the amount of beetroot I had! Mind you, although the beetroot is all consumed, I've now got a half full jar of fantastic beetroot stained vinegar dressing in the fridge for brightening up salads!

I should have another crop ready soon and may well experiment again. I wonder if I can water down the vinegar a bit to make it less pungent, or would I then lose all the preservative properties?

Wulf

[Luath]

You would certainly lose some. Why not save it and use when making chutney? Or outside as a weedkiller?

[sassette]

Hi folks, i'm pretty new to gardening and have just had my first crop of beetroot come up. Excuse my ignorance but how do I know when they are ready to be picked? The crowns are about 2 inches out of the ground at the moment.

[lsm1066]

I don't bother with pickling spice. I just peel it, cut it into pieces if it's big, boil it in plain water, drain it and dump it in vinegar. Then I have to eat it all myself because I'm the only one in the house who likes it!

If you grate some fresh beetroot and steep it in boiling water for about 30 seconds - 1 minute, it makes a fantastic alternative to red food dye. I use it to make pink marshmallows.

Lynne

[red]

Hi folks, i'm pretty new to gardening and have just had my first crop of beetroot come up. Excuse my ignorance but how do I know when they are ready to be picked? The crowns are about 2 inches out of the ground at the moment.

you should be able to see the actual beetroot when they are ready, the top bit shows above ground, and then you can jsut judge if they are big enough. prolly a tad early at the mo... mine jsut look like seedlings!

[patR]

I boil as above people do, but as you cant get malt vinegar out here, I use red wine vinegar and brown sugar boiled together and poured over... mmmmmmmn sweet picked beets... smashing, I did 12 kilos last year, supposed to last all winter... they didnt even make it to Christmas...
Beets can also be gorgeous just boiled whole , skinned and chopped, add sliced mushrooms and pour over a good cheese sauce... bake in oven for half an hour or so.... mmmmmmm excellent!