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got lots of beetroot to pickle i'v never pickled anything before so do I need any special jars or will old coffee jars do and any recipes for cooking beetroot boil or roast any tips will be welcome 
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1.Wash the beetroot carefully without rubbing the skin.
2.Cook gently in a large pan, covering the beetroot with water, until tender (the length of time will depend on the size of the beetroot).
3.Allow to cool and then rub off the skins.
4.Large beetroot can be cut into slices of about ¼" or diced into cubes.
5.Pack into clean, sterilized, jars and cover with boiling spiced vinegar.
Any sterilised jars are fine, but for it to keep well, the jars need tight sealing lids and I don't think coffee jar lids will do it. Old jam jars, or pickle jars would be better.What do you get if you divide the circumference of a pumpkin by its diameter?
Pumpkin pi. -
If you can't get jars with vinegar proof lids then you can use a jam skin under the metal lid and that will stop the lid rusting. Had one one year that the vinegar ate its way through the metal lid and that was only the vapor.Gardening requires a lot of water - most of it in the form of perspiration. Lou Erickson, critic and poetComment
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I use coffee jars and havent had any problems - I keep them in the fridge though and they never last too long before they're eaten - so I suppose it depends if you're aiming for long-term storage. If so I'd agree with roitelet to use jam skins for protectionComment
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all the above is great. i found the spiced vinegar in shops to strong. i was told to try red or white wine vinegar. i liked this much better.Comment
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It tends to taste better if left for a couple of months before eating but to be honest the vinegar content us sufficiently high that a non perfect seal isn't that criticalOriginally posted by vixylix View Post
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
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Can you use bog standard Sarsons or Sainsburys basic range? Or does it have to be posh stuff?Comment
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I use the clear vinegar (the cheap stuff is fine) and cook it up with various spices to make it tasty, without that the flavour us nowhere near so rich. You can buy it read spiced though (I think). Some people use malt vinegar but I don't like the taste of that in pickling.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
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been doing some research and some people use red/white wine vinegar what spices do peeps use ? got some jars from the range (other shops are available ) got lots of green tomato's too so doing tomato chutney got a funny feeling this could be a new hobby
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I like cider vinegar the best - I think its a more subtle and sweet flavour, but I do tend to use whatever vinegar I have to hand in the kitchen. My favourite spice mix is mustard powder, mustard seeds and turmeric in a sweet pickle - I find it adds a nice bit of background spice, although it does get stronger the longer you leave it!!Comment
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Use which vinegar you like but the important thing is the acidity it needs to be at least 6%. The spice I use for beetroot is the ordinary mixed pickling spice which is easily available. Spice the vinegar either by boiling the spice with the vinegar and allowing it to get cold or adding the spice to the cold vinegar and leaving it to stand for a couple of weeks. Pack the cooked sliced vinegar in jars and pour over the cold spiced vinegar to cover the beetroot.Gardening requires a lot of water - most of it in the form of perspiration. Lou Erickson, critic and poetComment
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I always pour the spiced vinegar over the sliced beetroot when it's really hot, put the lid in straight away and it pulls a vacuum which I like. Actually just checked my recipes and I seem to have about half a dozen recipes, all of which do it hot. Suspect the vinegar is acidic enough for it to be OK but I still prefer it that way.Originally posted by roitelet View Post
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
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All of the above, I also put a whole chilli in too. Gives it a nice kick!~~~ Gardening is medicine that does not need
a prescription ... And with no limit on dosage.
- Author Unknown ~~~Comment
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I found a recipe which suggested baking the beetroot so am trying that... the beetroot's quite soft and in the jar. Supposedly it will be ready next week. It doesn't look wholly appetising but i will reserve judgement until i've tasted it.Comment
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made pickled beetroot today roasted in oven then sliced used sarsons pickling vinegar ready to use from the jar also made onion relish gona let it rest a while then try itComment
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