Pickled Beets (Betteraves marinees)

Ingredients

• Select small beets
• For two quarts of beets
• one pint water
• one pint cider vinegar
• one and a half pounds sugar
• whole spices according to taste
• a little bark of cinnamon
• cloves
• a few mustard seeds

Method

1. 1

   Select small beets, leaving about two inches of the stem on.

2. 2

   Wash, put on the stove in hot water and salt, cook very fast until tender — from one to one and a half hours.

3. 3

   When done, pour off the water, remove the skin.

4. 4

   For two quarts of beets, take one pint water, one pint cider vinegar, one and a half pounds sugar, whole spices according to taste, a little bark of cinnamon, cloves, and a few mustard seeds; let come to a boil, skim well.

5. 5

   Then add the hot beets, let cook about fifteen minutes, and skim.

6. 6

   Put the beets in jars, cover with the liquid, tighten the cover well, turn upside down and leave until cold.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 625. The excerpt below is the record exactly as published.

Pickled Beets ( Betteraves marinees) Select small beets, leaving about two inches of the stem on. Wash, put on the stove in hot water and salt, cook very fast until tender — from one to one and a half hours, according to the size of the beets. When done, pour off the water, remove the skin. For two quarts of beets take one pint water, one pint cider vinegar, one and a half pounds sugar, whole spices according to taste, a little bark of cinnamon, cloves and a few mustard seeds

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