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Thread: Can I rescue my pickled beetroot

  1. #1
    Amanda.pope is offline Germinator
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    Default Can I rescue my pickled beetroot

    Hi everyone, some much needed advice please. I pickled beetroot for the first time just a week ago using Sarsons pickling vinegar which is spiced. I tried one of the beetroots yesterday and they are really spicy and vinegary, only just edible. I was thinking about draining the vinegar, adding some sugar and maybe some water, will this make it milder do you think or is it too late?

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    SusieG's Avatar
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    Hi Amanda, and welcome to the Vine!!!

    I don't see why you couldn't add some sugared water to the vinegar..... should take the 'edge' off the sharpness of the vinegar!

    Did you grow the beetroot yourself? Are you a back garden grower or lottie..?
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    Deano's "Diggin It"'s Avatar
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    Hi Amanda!

    Welcome from me also!

    The thing is with "Pickling" is a takes a little longer than a week for the vinegar & veg to both enfuse each other to an edible state, I'd give em a little longer to be honest!

    But all the luck in the world with it!
    "Knowledge is knowing a tomato is a fruit, wisdom is knowing not to put it in a fruit salad"

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    veggiechicken is offline Warning, May contain nuts
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    Hi Amanda and welcome!
    I don't do much pickling so what I'm about to say will probably be ridiculed by someone who knows what they're talking about but.............

    You can't add water to the vinegar as it will dilute it and the preservative action of the vinegar will be lost;

    Pickles need to stand a while before they're ready to eat - longer than a week.

    You could add some sugar if its too vinegary for you.

    An expert will be along in a minute
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    Scarlet is offline Gone with the Wind
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    I'm no expert but I wouldn't dilute the vinegar with water either. If you follow any preserving recipes it's best to stick with the vinegar/sugar amounts or you could well end up with having to eat the lot quite quickly and as Deano has said...preserves aren't really "matured" in a couple of weeks. They mellow with time.
    You can either decant the whole lot, add all the vinegar to the pan and a little extra, add sugar, heat until the sugar has dissolved and pour back over the beetroot and seal.
    Or heat up a small amount of vinegar with sugar and top up the jars.

    #i always add sugar to my pickled beetroots...the vinegar is too harsh without it.
    Last edited by Scarlet; 09-07-2016 at 11:15 AM.
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    Nicos's Avatar
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    I'm no expert either...but just wanted to say that in France they tend to use cider vinegar which isn't as strong!
    Maybe next time?
    "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

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    Ive never tried it but if you use caster sugar, you could just pour some in? I'm sure it will dissolve in a few week time.

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    Scarlet's Avatar
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    Quote Originally Posted by Nicos View Post
    I'm no expert either...but just wanted to say that in France they tend to use cider vinegar which isn't as strong!
    Maybe next time?
    I use cider or white wine vinegar but it works out to be very expensive pickled beetroot.

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