Beets

Ingredients

• 1 gallon of vinegar
• 2 oz. whole pepper
• 2 oz. allspice

Method

1. 1

   Carefully remove all dirt from the beets.

2. 2

   Let them simmer in boiling water for 1.5 hours, then take them out and leave to cool.

3. 3

   Boil the remaining ingredients for 10 or 15 minutes and leave to cool.

4. 4

   When cold pour it over the beets (which you have previously pared and cut into thin slices).

5. 5

   Make air-tight and they will be ready for eating in a week or 10 days.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 61. The excerpt below is the record exactly as published.

Beets — Vinegar, beets, 2 oz. whole pepper, 2 ] oz. allspice to every gallon of vinegar

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