Curing Beets for Winter Use

Name: Curing Beets for Winter Use
Ingredients: Take up the beets; For each jar add one tablespoon of sugar; a small amount of cayenne pepper; a little salt; fill jars with cold cider vinegar

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Good way to have sweet and tender pickled beets for winter use.

Presented as published in 1895. 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

500Calories

15 gProtein

94 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories500 kcal

Protein15 g

Carbohydrates94 g

Fiber28 g

Sugars59 g

Total Fat2.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1019 mg

Potassium3249 mg

Calcium141 mg

Iron4.3 mg

Magnesium201 mg

Phosphorus321 mg

Zinc2.9 mg

Copper1.5 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C41 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

Folate926 mcg

Choline0 mg

Caffeine0 mg

Water1017 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 47. The excerpt below is the record exactly as published.

Curing Beets for Winter Use. Take up the beets before freezing time, boil tender, skin and slice round, put them in glass fruit jars, pack in as tight as you can, then fill jars with cold cider vinegar (this is done to know how much vinegar is needed), pour ofl and bring vinegar to a boil. For each jar add one tablespoon of sugar, a small amount of cayenne pepper, a little salt

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