Beet-Root (Pickled)

Ingredients

• Boil the roots gently until they are nearly done, or from one hour and a half to two hours
• one ounce of black pepper
• one ounce of allspice
• half an ounce of pounded ginger
• half an ounce of sliced horseradish
• a quart of strong vinegar
• One dram of cayenne pepper

Method

1. 1

   Boil beet roots until nearly done, drain, cool, peel, and slice.

2. 2

   Place in a pickle of black pepper, allspice, pounded ginger, sliced horseradish, salt, and strong vinegar.

3. 3

   Optionally add cayenne pepper or capsicums.

As published

This recipe was extracted from Recipes for the million (1891), page 18. The excerpt below is the record exactly as published.

BEET-ROOT (PICKLED). — Boil the roots gently until they are nearly done, or from one hour and a half to two hours ; drain them, and, when partly cool, peel and cut in slices half an inch thick ; then put them into a pickle composed of one ounce of black pepper, one ounce of allspice, half an ounce each of pounded ginger, sliced horseradish, and salt, and a quart of strong vinegar. One dram of cayenne pepper

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