Pickled beetroot

[timconor]

Each year I grow my own beetroot and pickle it in pickling vinegar. I do find that the acidity of the vinegar can be a bit over powering. Does anyone know how to preserve beetroot that although maybe still using vinegar but a reduction in the acidity.

[piggling]

Don't know about pickling it, but I freeze mine. Cooked & peeled, then left whole & freeze. You could probably slice it first & then freeze if you wanted.

[Tichfield]

Dissolve a little sugar in the vinegar.

[theonlyone]

I cook it ,slice it ,and freeze it in layers
in cling wrap in a box so you used as
much as you want ..it tastes a lot better
than pickled ...

[Clanad]

Try this:

4 dozen sm. beets, cooked and skinned
2 c. cider vinegar
4 c. water
3 c. sugar
1 lemon, thinly sliced
2 sticks cinnamon
1 tsp. whole cloves
1 tsp. allspice

Make a syrup of above. Simmer for 15 minutes. Add beets. Bring to a boil and put in jars. Seal. Process 30 minutes in hot water. Be sure to cover the beets with the liquid but leave at least 1/2 inch headroom before processing. Makes 5 pints.

We've used this for years here in the U.S. and had good results and lots of comments (usually favorable)...

[Brooksy]

I prefer to use malt (dark) rather than that nasty clear stuff.