Pickled Beetroot

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Bellhurst

Pickled Beetroot

Several weeks ago I pickled some beetroot using a pickling vinegar which I added sugar to, dissolved over a gentle heat, allowed to cool and then added the sliced roasted beetroot. How disappointing! all I can taste is very sharp vinegar. I used a 1.17ltr bottle of vinegar and 400gms of sugar. Can I re-heat the solution and add more sugar or is it ruined?

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Anastasia

Sweet beetroot

I see no reason why you can't start again with the vinegar....

This is how I do mine.

I use only red wine vinegar for beetroot , I find the others too harsh .
I have about a pint of vinegar & around 2 to 3 very generous tablespoons of brown sugar.depends how sweet you want it to be.

I allow the sugar to dissolve then bring to the boil.

I put the cooked sliced beetroot into hot jars ( they have been sterilised in the oven on 160 for 20 mins) then I pour in the boiling vinegar , & seal.

This works for me.

I also use honey in my vinegar , that also works well.

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queen jean

sweet onions

well I followed anastasias recipe a few weeks ago for her sweet pickled onions and I cant wait to try them ,so maybe another week and we get to taste them ,but they sure look good .going to have go at pickled red cabbage next ,

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Bellhurst

Pickled Beetroot

Thank you - I will start again and give it a try.

 
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