To Pickle Beet-Root

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For the pickle
For the beet-root
Optional additions for carrots
Instructions (11)
  1. Boil the beet-root tender by the directions of page 329.
  2. When the beet-root is quite cold, pare and slice it.
  3. Put the sliced beet-root into a jar.
  4. Cover the beet-root with vinegar that has been previously boiled and allowed to become again perfectly cold.
  5. The beet-root will soon be ready for use.
  6. It is excellent when merely covered with chili vinegar.
  7. A few small shalots may be boiled in the pickle for the beet-root when their flavour is liked.
  8. Carrots boiled tolerably tender in salt and water may be prepared by this receipt with or without the addition of the shalots.
  9. Alternatively, a few very small silver onions can be used with the carrots.
  10. If using silver onions, they should be boiled for a minute or two in the pickle.
  11. The pickle (with or without onions) should be poured hot on the carrots.
Original Text
TO PICKLE BEET-ROOT. Boil the beet-root tender by the directions of page 329, and when it is quite cold, pare and slice it; put it into a jar, and cover it with vinegar previously boiled and allowed to become again perfectly cold: it will soon be ready for use. It is excellent when merely covered with chili vinegar. A few small shalots may be boiled in the pickle for it when their flavour is liked. Carrots boiled tolerably tender in salt and water may be prepared by this receipt with or without the addition of the shalots, or with a few very small silver onions, which should be boiled for a minute or two in the pickle: this should be poured hot on the carrots. To each quart of vinegar, salt, 1 teaspoonful; cayenne tied in muslin, 1/2 saltspoonful, or white peppercorns, 1/2 to whole oz.
Notes
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