Beet Relish

Ingredients

• three cups cider vinegar
• one of water
• one teaspoon cloves
• one teaspoon black peppers

Method

1. 1

   Boil beets till done, then peel and chop fine; boil slowly for half an hour the vinegar and water; add salt and sugar to taste; take cloves and black pepper, place in a bag, tieing with long string to handle of kettle, and let boil with the above ingredients.

2. 2

   Add beets and let come to boiling point.

3. 3

   Bottle and seal at once.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 176. The excerpt below is the record exactly as published.

Beet Relish Two cups of chopped cold cooked beets, four tablespoons lemon juice, six of grated horse radish, two teaspoons salt (bottled horseradish well-drained may be used if preferred). This is a relish that may be made at any time for use during winter or summer, being most delicious when served with cold meats or fish. 336 The Toronto Cook Book Beet Relish Boil beets till done, then peel and chop fine; boil slowly for half an hour three cups cider vinegar and one of water; add salt and sugar to taste; take one teaspoon cloves, one teaspoon black peppers

Cook this with the app: pantry check, scaling, and the assistant.