Pickled Beetroot
From Domestic and economical cookery recipes, 1897
White Beetroot may be pickled in the same manner, using white peppercorns.
Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 86. The excerpt below is the record exactly as published.
PICKLED BEETROOT. Slice the cooked beetroot thinly and put it in a jar. Boil one quart of vinegar with a little salt, and one dessert- spoonful of peppercorns
Cook this with the app: pantry check, scaling, and the assistant.