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Beet Pickles
From The farm cook & rule book, 1923
Serves 8
Sweet pickles can be made using syrup instead of vinegar.
Presented as published in 1923. 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
Nutrition per serving
13Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein0.3 g
Carbohydrates1.4 g
Fiber0.5 g
Sugars0.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium310 mg
Potassium56 mg
Calcium4.2 mg
Iron0.1 mg
Magnesium3.7 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate17 mcg
Choline0 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 38. The excerpt below is the record exactly as published.
Beet Pickles Wash the beets carefully, but do not cut off the roots, and leave at least 3 inches of the tops on to prevent "bleeding^' dur- ing the cooking. Boil the beets until almost tender, plunge in cold water, remove skins and cut or slice as desired. For sour pickles boil the beets in vinegar until thoroughly cooked. Then pour in sterilized cans, add 1 teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.