Pickled beetroot

[Bob]

Recently I pickled some beetroot off of my allotment. As it was the first time I'd ever done this I used some shop-bought 'Sarsons pickling vinegar' but the result is a bit to acidic for my taste.

Is it possible to alter the taste of my next batch by altering this vinegar, i.e. diluting it (with water? - or will that reduce its' preservative qualities) or by adding sugar (type?) to make it sweeter?

Alternatively, can anyone suggest a more appropriate choice of pickling vinegar? I've loads more beetroot to use and would very much like to pickle some to enjoy later!

Any advice appreciated - thanks.

Bob

 

[Bernie Garland]

Recently I pickled some beetroot off of my allotment. As it was the first time I'd ever done this I used some shop-bought 'Sarsons pickling vinegar' but the result is a bit to acidic for my taste.

Is it possible to alter the taste of my next batch by altering this vinegar, i.e. diluting it (with water? - or will that reduce its' preservative qualities) or by adding sugar (type?) to make it sweeter?

Alternatively, can anyone suggest a more appropriate choice of pickling vinegar? I've loads more beetroot to use and would very much like to pickle some to enjoy later!

Any advice appreciated - thanks.

Bob

Hi Bob
Just do a google search for pickling recipes Maxine's trying a few with the beetroot from are allotment.

Bernie

 

[Toddy]

Sarsons can be a bit harsh but it needs that strength to stop things going mushy......that said, they make it strong enough that it can be boiled and still keep enough strength to stop mould growth.

I usually add a good spoonful of soft dark brown sugar to mine, sometimes a couple from the syrup from the jar of stem ginger.
More usually folks cut the acid bite using spices to mellow it out a bit. Look up Pickling Spice and you're bound to trip across lots of ideas.

Best of luck with it, and if you find a real good recipe, hints would be appreciated

cheers,
Toddy

 

[Chips]

If you want to try and reduce the acidity of your current batch, you could try adding some bircarbonate of soda. I would recommend you try this with a small sample first, and the mixture will bubble gases off for a short period.

 

[cattyman]

i use white /red wine vineger or cider vineger 100 times better than that sarsons stuff...mack

 

[Bob]

Thanks for your prompt replies - too many choices now!!

I'll let you know how I get on.

Regards

Bob

 

[rik_uk3]

I add a little sugar, sprinkled on just before eating, yum yum. Recently done a batch of onions, red cabbage, and eggs

This is worth trying as well, only tried it once, I'm looking at different recipes for the next batch

http://organictobe.org/index.php/2008/08/22/chow-chow-organic-pickled-vegetables-recipe/