Beet Roots (No. 119)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Beet Roots.—(No. 119.)
a quart of vinegar ↝ Vinegar [Mustard and other condiments]
an ounce of ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
half an ounce of ginger pounded ↝ Ginger root, raw [Vegetables and Vegetable Products]
same of salt ↝ Salt, table, iodized [Spices and Herbs]
of horseradish cut in thin slices ↝ Horseradish [Mustard and other condiments]
a few capsicums ↝ Peppers, bell, green, raw [Vegetables and Vegetable Products]
a little Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (8)

Boil beet roots gently till they are full three parts done (this will take from an hour and a half to two and a half).
Take them out, and when a little cooled, peel them.
Cut the beet roots in slices about half an inch thick.
Prepare the pickle: to each quart of vinegar add an ounce of ground black pepper, half an ounce of pounded ginger, half an ounce of salt, and horseradish cut in thin slices.
Optionally, warm the pickle with a few capsicums or a little Cayenne.
Put these pickle ingredients into a jar and stop it close.
Let the pickle steep for three days on a trivet by the side of the fire.
When the pickle is cold, pour the clear liquor on the beet-root, which have previously arranged in a jar.

Original Text

Beet Roots.—(No. 119.)

Boil gently till they are full three parts done (this will take from an hour and a half to two and a half); then take them out, and when a little cooled, peel them, and cut them in slices about half an inch thick. Have ready a pickle for it, made by adding to each a quart of vinegar an ounce of ground black pepper, half an ounce of ginger pounded, same of salt, and of horseradish cut in thin slices; and you may[403] warm it, if you like, with a few capsicums, or a little Cayenne; put these ingredients into a jar; stop it close, and let them steep three days on a trivet by the side of the fire; then, when cold, pour the clear liquor on the beet-root, which have previously arranged in a jar.

Notes

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