Pickling Vinegar

[Misky]

I can't find pickling vinegar anywhere, to deal with what looks like a mountain of beetrot that needs pickling. Does anyone know if I can use any other kind?

[Kim A]

I've had success with most ordinary vinegars when pickling - i've used cider, white wine, red wine, tarragon etc for various recipes and I can't tell the difference. I think the stuff sold as pickling vinegar has already been spiced with flavourings, and that's the only difference as far as I can see.

[Misky]

Thanks Kim A - another suggestion has been watering down malt vinegar and using that too. At least there are options, the mountain is starting to appear smaller now.

[Kim A]

You're welcome! I, too, had a beetroot mountian - problem is, I'm not keen on pickled beetroot, so I developed a semi-pickled version - if you want to try it - cook the beetroot in the normal way, then peel whilst still warm, dice and place in a clip-top preserving jar. Add a couple of tablespoons of balsamic vinegar, half a dozen crushed juniper berries and three chopped shallots. Season with salt and pepper (quite a bit). Top up the jar with sunflower oil, clamp the lid on and give the whole thing a good shake. Keeps well in the fridge for at least two weeks (we ate it too fast to know if it keeps longer than that!), provided that the beetroot is kept under the oil/vinegar layer.

[Misky]

Thanks - I might try that. My problem is I don't like beetroot at all! I do this for family and I don't even like the smell. Thanks for your help.......

[spudqueen]

If you're in the North West Booths supermarkets are selling pickling vinegar at the moment.

[Clanad]

Be sure to note on the label of any vinegar used for canning purposes that it is at least 5% to 6% acidity...

[chazza]

I just use ordinary white vinegar and it comes out fine

[Misky]

Thanks everyone - I don't know why the stocks of pickling vinegar have been pulled, but at least I know I can still supply jars of the horrible stuff to my family for their sarnies & salads. Urgh.