To pickle Beet Roots

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (18)
For the pickle
For serving
Instructions (14)
  1. Boil the beet roots till three parts done.
  2. Cut the beet roots into slices of an inch thick.
  3. Take a sufficient quantity of vinegar to cover the beet slices.
  4. Add whole allspice, a few cloves, mace, black pepper, slices of horseradish, some onions, eschallots, a little pounded ginger, some salt, and a few bay leaves to the vinegar.
  5. Boil the pickle ingredients together for twenty minutes.
  6. Strain the pickle.
  7. When the pickle is cold, add a little bruised cochineal.
  8. Put the slices of beet into jars.
  9. Add the strained pickle to the jars.
  10. Put a small quantity of sweet oil on top of the pickle in each jar.
  11. Tie the jars down close.
To serve
  1. When the beet is wanted for use, mix well together sweet oil, mustard, some of the liquor in which the roots were pickled, and a very little sifted sugar.
  2. Lay the slices of pickled beet in a deep plate.
  3. Pour the mixture over the beet slices.
Original Text
To pickle Beet Roots. Boil the roots till three parts done, and cut them into slices of an inch[248] thick. Then take a sufficient quantity of vinegar to cover them, and add to it whole allspice, a few cloves, mace, black pepper, slices of horseradish, some onions, eschallots, a little pounded ginger, some salt, and a few bay leaves. Boil the ingredients together twenty minutes and strain it, and when the pickle is cold add a little bruised cochineal. Put the slices of beet into jars, add the pickle, put a small quantity of sweet oil on the top, and tie the jars down close. N. B. When the beet is wanted for use mix well together sweet oil, mustard, some of the liquor in which the roots were pickled, and a very little sifted sugar. Lay the slices in a deep plate and pour the mixture over.
Notes
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