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Pickled Beet-Root
From Modern cookery, in all its branches, 1884
Serves 10
Excellent with chili vinegar.
Presented as published in 1884. 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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 467. The excerpt below is the record exactly as published.
PICKLE BEET- HOOT. Boil the beet-root tender by the directions of page 329, and when it is quite cold, pare and slice it ; put it into a jar, and cover it with vinegar previously boiled and allowed to become again perfectly cold : it will soon be ready for use. It is excellent when merely covered with chili vinegar. A few small shalots may be boiled in the pickle for it when their flavour is liked. Carrots boiled tolerably tender in salt and water may be prepared by this receipt with or without the addition of the shalots, or with a few very small silver onions, which should be boiled for a minute or two in the pickle : this should be poured hot on the carrots. To each quart of vinegar, salt, 1 teaspoonful ; cayenne tied in muslin, \ saltspoonful, or white peppercorns, i to whole oz.
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Cook this with the app: pantry check, scaling, and the assistant.