I've found many pickling posts and recipes on Chow, but I'm hard pressed to find a simple BEET pickling recipe on here. And I'm hesitant to take one at random of of the interweb. So I turn to you, my fellow chowhounds and ask for you expertise.
I do have a few questions I'd like answered:
1) Should the beets be blanched or boiled before hand?Peeled? Will roasting them do anything to bring out the flavour even more, or with roasting simply make them too soft and cause them to break down in the vinegar? Is there any other kind of prep that they require?
2) What KIND of vinegar? Regular white vineger? Is there a type "pickling vinegar" that I should look for?
3) Should vinegar be the only fluid I put in, or should it be cut with...something else? For the record, I don't mind the sourness of of vinegar. I just don't want to do antyhign that will ruin the pickling process.
4) Spices/sugar/salt need to be added to the brine? If so, what kind of spices?
5) Do the jars need to be boiled (ala jam) before or after they are sealed? Note that I'd probably want to make 2-4 jars, and they'd probably last a couple of months.
6) Minimum time I should wait before I pounce on this jarred sweet-and-sour deliciousness?
That's about all the questions I can think of, but I'd be willing to listen to any tips or advice you have to to throw my way. :)