"The Joneses" > wrote in message
...
> Cumberpach wrote:
>
> > Hi there, I'm oldbiely challenged and I hope this question hasn't been
asked
> > recently.
> > Over the w/end I pickled my first batch of 5 lbs of beetroot and the
whole
> > lot took about 90 mins in the saucepan(s).
> > Q. Can I use a pressure cooker to speed up the process, or will it all
end
> > in tears. TIA.
> >
> > Pete
>
Pete:

I would not recommend short cutting the receipe. Use the time tested method.
Beets (depending on size) take approximately 25 minutes before the skins
come off easily. Once sliced and in the brine they should be canned for 30
full minutes and then stowed in a cool dry place.

Bob
CMPK