Beetroot, to pickle

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
vegetables
spices for vinegar
liquid
Instructions (13)
  1. Wash beetroot carefully, ensuring no skin or fibre is injured to prevent exuding of colouring matter.
  2. Boil beetroot for an hour in boiling water, or bake them, until tender.
  3. Let the beetroot stand until perfectly cold.
  4. Scrape and slice the beetroot.
  5. Lay the sliced beetroot in a stone jar.
  6. Option 1: Boil a few peppercorns, a clove or two, and a red chilli or two in vinegar, then pour the spiced vinegar over the beetroot.
  7. Option 2: Tie the spices (peppercorns, cloves, red chilli) in a piece of muslin, lay the spice bag with the beetroot, and pour scalded vinegar over all.
  8. Cover the jar closely, ensuring the beetroot is thoroughly covered with vinegar.
  9. Note: Be sparing with spice as beetroot flavour is easily overpowered.
  10. Note: This pickle is better made fresh and fresh.
  11. Carrots can be treated the same way to make an excellent pickle.
  12. Beetroot and carrot can be mixed in this pickle.
  13. Cold leftover carrots can be used if rinsed free from gravy or fat before adding vinegar, but flavour is better if carrots are specially prepared.
Original Text
Beetroot, to pickle.—These vegetables require great care in washing them, for if the least bit of skin or fibre is injured in the operation, all the colouring matter will exude at once. When thus carefully washed, boil for an hour (putting them on in boiling water—or they may be baked), and let them stand till perfectly cold. Now scrape and slice them, lay them in a stone jar, and either pour them vinegar in which you have previously boiled a few peppercorns, a clove or two, and a red chilli or two; or tie up the spice in a piece of muslin, lay it with the beetroot, and pour scalded vinegar over it all. Cover down closely and see that the beetroot is thoroughly covered with vinegar. It is well to be sparing with spice in this pickle as the flavour of the beetroot is very easily overpowered. Moreover it is one that is better made fresh and fresh. Carrots treated in the same way make an excellent pickle, and some people even mix beetroot and carrot in making this pickle. (Cold carrots left over from dinner, may be utilised in this way with advantage, if thoroughly rinsed free from all gravy or fat, before adding the vinegar. But naturally the flavour is better if the carrots are specially prepared for the pickle, treating them precisely in the same way as the beetroot.
Notes
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