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Thread: Can I rescue my pickled beetroot

  1. #17
    roitelet's Avatar
    roitelet is offline Early Fruiter
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    The vinegar I use is L1dls cheapo brown vinegar, we can't get malt vinegar here. The acidity is 6%, boil it up with an ounce of ready mixed pickling spice to the ltr and pour the strained vinegar over the beetroot. If you like your beetroot a bit sweeter add demera sugar to taste. If all you can get is malt vinegar you may need to add sugar anyway. Then keep it for at least three months for the flavours to mellow before eating.
    Gardening requires a lot of water - most of it in the form of perspiration. Lou Erickson, critic and poet

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    Welcome to the vine Amanda.pope. I will be pickling beetroot tomorrow so was good to read the responses to your post.
    Dogs have masters, cats have slaves, and horses are just wonderful

  3. #19
    Kaydee is offline Germinator
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    Default Pickling question

    Hi from a complete newbie
    It's my first year of growing cylinder beetroots. I have a bumper harvest and have just pickled some. I found a receipe one cup cooked beetroot juice, one cup white vinegar, one cup sugar. I've put in sterilised jars. How long should I leave them before eating and is it in the fridge or a cupboard. Also when I open a jar how long will it last in the fridge. Thanks

  4. #20
    poly's Avatar
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    I find Sarsons pickling vinegar too strong for beetroot too. I like using the white (colourless) distilled vinegar much better, it's usually 5% acid so strong enough to preserve and cheaper than some. The flavour is less harsh and if it's heated with some sugar (to suit your taste) it really seems to bring out the lovely flavours beetroot have. Best of all if the beetroot is sliced and not put in whole it's ready to eat in a few days to a week, though I agree with previous comments that the flavour does develop with time.

    I'd defo try adding some sugar to your jars and possibly topping up with distilled vinegar to mellow the Sarsons.

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