Beet Pickles
From Quaker recipes, 1954
Use a small white bag for spices to remove easily.
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 43. The excerpt below is the record exactly as published.
BEET PICKLES Cook small beets until they are tender. Plunge them into cold water and slip off skins. Cover them with spiced vinegar and simmer for 15 minutes. Seal in clean, hot jars. Spiced Vinegar 1 quart vinegar 1 tablespoon white mustard ] pint sugar seed 1 tablespoon cinnamon 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon salt
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