Q&A for How to Preserve Beetroot

It's the brine.The pickling liquid I usually use is a mixture of apple cider vinegar, sugar, mustard seed, black peppercorns, cloves, fennel seeds and bay leaves. But this is completely to personal taste. You could add in cardamom, coriander or other aromatics as you like.

Yes, that is perfectly okay and will not hurt you. That is how I did it for years, and sometimes how I still prefer to do it.

Not if you wash it immediately (while you wait for the beetroot to cool). A smooth-sided pan (which is most likely what you have already) is best, as it is easier to clean.

You leave it to cool off. Your jar or Tupperware bowl might burst, if you close it too soon and it's still hot.

It varies. But to get good quality beetroot, choose ones that are firm and small with deep maroon coloring, unblemished skin, and bright green leaves with no sign of wilting.

Yes, you can, but remember honey is much sweeter than sugar. 3/4 cup of honey is equal to 1 cup of sugar.

It depends on how big the beets are. Whole beets will cook in 30 to 40 minutes. Sliced beets will cook faster. They're ready when they're somewhat softer than they were when they were raw.

Yes, that's the best type of vinegar to use with your beetroot.