What vinegar to use?

[cambourne7]

Hi Guys,

I have been looking at various other converstation strings (http://www.allotments4all.co.uk/smf/index.php/topic,25971.0.html) on here but still not quite got the answer i am looking for.

I have a nice large pot of beetroot i am planning on boiling them and skinning this gives me some small baby ones i can pickle whole and the large ones i plan on slicing. As per instuctions on http://www.oliver1.co.uk/recipes/beetroot.htm

Having been to morrisons to get my pickeling vinegar i am not sure what one to buy the white stuff or the brown (bought the brown but i can swap if i am wrong).

Next week i want to make beetroot chutney as la http://www.oliver1.co.uk/recipes/beetrootchutney.htm
has anyone used red wine vinegar and what difference does it make??

I was also wondering after i boil and peal can i just freeze wedges for roasting later in the year??

Camborune7

[cambourne7]

[tim]

Maybe a voice in the wildernes, but I use Cider Vinegar - 5.5% - for everything.

For Beet - same old thing - 1 cup Vinegar boiled with 1/2 cup brown sugar. No complaints yet!

[calendula]

you can use any vinegar you like according to taste and if you like red wine vinegar then that's fine, just different ingredients and distillation that's all

when freezing your cooked and peeled beetroot store in rigid containers but remember they won't need much roasting when they are already cooked

[cambourne7]

yippie thanks guys :)

[cambourne7]

I have now made 4lbs of pickeled beetroot in 2 large and one small testing pot :)

Thanks guys!!