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To Pickle Beet-root

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Pickle Beet-root

Ingredients

Directions

  1. Boil a pot of spring water.

  2. Add the beets and cook until tender.

  3. Remove the beets and peel off the skin with a knife.

  4. Cut the beets into pieces as desired.

  5. Place the pieces in a jar and cover with cold vinegar.

  6. Seal the jar tightly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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