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Malt vinegar is my choice as the beetroot IMO tastes much better. Think it's personal preference though.
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Apple cider vinegar (at least here in the U.S., which may be the same as daiya's Malt vinegar)...
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why pickle all of it? (yak) Its nice with salad, bit of salt.
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Question Author
Thanks guy's. Joggybear, I need to pickle some of it as I have enough to feed a small African country!
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I think its up to you, you could do some with malt and how about making a spiced vinegar by adding chillis?
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Definitely choose proper vinegar rather than 'non-brewed condiment' which is sold as a cheap substitute
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I have just cooked a panful of beetroot , they seem to have cropped all of a sudden and taken me unawares!, so I am off to get more malt vinegar and sort out some jars!
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Question Author
Same here Julia, and so many of them. I'll get some malt vinegar in the morning, have just made a huge batch of beetroot crisps!!!
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GOOD OLD FASHIONED SARSONS
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good old fashioned Sarsons
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a good malt vinegar sweetened with a little sugar
Also if you have a load try juicing some and freezing the juice and dont forget chocolate/beetroot cake http:// |
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Please don't pickle beetroot - it just ruins it. Make some soups and freeze them, ditto curried beetroot, also beetroot hummus. And use loads roasted in chunks after par-boiling. Just anything except pickling in malt vinegar.
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