Pickled Beets
From The household cook book, 1902
Serves 12
Another method involves chopping boiled beets finely and mixing with salt, sugar, mustard, and pepper before covering with cold vinegar.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 395. The excerpt below is the record exactly as published.
PICKLED BEETS — (1) Wash them, and be careful not to prick the outside skin or they will lose their beautiful color; put them into boiling water, simmer gently until -| done (about 1^ hours), take out and cool; then peel, and cut into slices ^ inch thick. Take vinegar enough to cover, add 2 oz. allspice, and 2 oz. whole pepper to each gallon, and boil 5 minutes; when cold, pour it \i.rii iiuKi . 532 • SOUR PICKLES on the beets, and cover closely. They can be used in a week. (2) Another way is to take 4 or 5 medium=sized beets
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