Pickling Beetroot - advice please

I've used various vinegars for mine in the past - this time, I used the Sarsons pickling vinegar, but I did add some sugar as well. Will see how it turns out.

I cooked several beetroot yesterday and had put aside a big jar of vinegar which had contained pickled beetroot from Aldi. I just peeled and sliced and added them to that. Delish!

Thank you all for your responses- some great ideas here for me to try.

Cider vinegar gives it a lovely flavour without being to acidic. But I love beetroot best roasted . Peel the beetroot cut into chunks and put into some foil with some rapeseed or oil olive and seal tightly and bake for 20-30 mins depending on the size of your chunks. Raw or boiled beetroot freezers well remember to peel before freezing. I like just boiled beetroot on salads as I can add what dressing I like. Beetroot chutney tastes delicious and keeps for 2 years .

Welcome Aldom.

Ooooh, Jaxjacky, red wine vinegar is such a good idea. Thank you for the suggestion.

I use red wine vinegar and the same for shallots, not as harsh as the malt.

I find anything pickled in just vinegar is too sour these days. I now make a sweetened vinegar for pickling shallots (I no longer do beetroot) simply by warming some malt vinegar and adding some sugar, just enough to take off the tartness.
The last time I did anything with beetroot I made it with jelly rather than just using vinegar www.allotment-garden.org/recipe/1746/jellied-beetroot-recipe/

I pickle mine in either white wine vinegar (not alcoholic) or Apple vinegar.

What about white vinegar?

I think pickling malt vinegars are much too strong, they were used all the time years ago, but much more choice nowadays.