To pickle Beet-Root

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Set a pot of spring-water on the fire.
  2. When it boils, put in your beets, and let them boil till they are tender.
  3. Then peel them with a cloth, and lay them in a stone jar.
  4. Take three quarts of vinegar, two of spring-water, and do so till you think you have enough to cover your beets.
  5. Put your vinegar and water in a pan, and salt to your taste.
  6. Stir it well together, till the salt is all melted, then pour them on the beets, and cover it with a bladder.
  7. Do not boil the pickle.
Original Text
To pickle Beet-Root. SET a pot of spring-water on the fire, when it boils, put in your beets, and let them boil till they are tender, then peel them with a cloth, and lay them in a stone jar: take three quarts of vinegar, two of spring-water, and do so till you think you have enough to cover your beets. Put your vinegar and water in a pan, and salt to your taste; stir it well together, till the salt is all melted, then pour them on the beets, and cover it with a bladder. Do not boil the pickle.
Notes
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