Red Beets

Ingredients

• 2 tbsps. of caraway seeds
• 3 tbsps. of horseradish pieces
• 1 pt. of vinegar
• 1/2 cup of sugar
• 2 tsps. of salt
• 5 lbs. of red beets

Method

1. 1

   Clean the beets, boil until tender in boiling water, skin them and slice them about 0.5 inch thick into a stone jar.

2. 2

   Strew caraway seeds on every layer and place the pieces or slices of horseradish between each layer.

3. 3

   Boil the vinegar with salt and sugar and when cold, pour it over the beets to well cover them.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 169. The excerpt below is the record exactly as published.

V2 cup of sugar % cup of vinegar Preparation : Wash the beans, string and slice them, and boil until .tender in boiling salt water. Drain the water off and pack them into the jars. Boil the water, vinegar, sugar, cinnamon and cloves a few minutes, skim and pour it over the beans boiling hot. Close the jars tightly and place them upside down to test the covers and rubbers. Remarks : The syrup should have quite a sweet-sour taste. The jars must be well filled with the beans. —SSI- No. 68— WAX BEANS No. 2. Young wax beans To 1 qt. of water 1 tsp. of salt Preparation: The beans must be very tender. String the beans and leave tihem whole. Wash them and fill the jars with them. Mix the salt water and pour over the beans, close them and boil tihem in a covered wash boiler as before, for 3 hours. Then take out the jars, which may be Economy jars, and test the covers. If some of them are not tight, put on others and place the jars into the boiler to boil 15 minutes longer. No. 69— GREEN BEANS. Very young, green beans To every qt. of cold water, 1 tsp. of salt. Preparation: The preparation of these beans is the same as that of wax beans No. 2, see No. 68, Wax Beans No. 2. No. 70— SALTED GREEN BEANS. Green beans Salt Preparation: Wash, string, and slice the beans, and pack in layers with salt into stone jars. Each layer of beans must be stamped down with a wooden . pestle. Through this pro- cess some juice will collect on the beans when they are all in. Now place a wthite piece of muslin on them, a little board weighted with a stone on top of that and keep them cool. When using, soak them in water to take out some of the salt. Look to it that there is no mould forming on them. The cloth, board and stone must be cleaned occasionally. No. 71— YOUNG CARROTS. Young carrots For pickling, to each qt. of water, Salt water for cooking 1 tsp. of salt Preparation: The young carrots slhould be of a uniform size. Clean and wash them, put them into boiling salt water until they are partly done, pour them into a colander and drain off the water. Place them in Economy jars, the first layer must have the points up and the second layer the points down. Make the jars % full and pour on the cooled salt water in the proportions given above, close the jars tightly and boil them for 11/2 hours in a boiler, as stated before. No. 72— RED BEETS. 2 tbsps. of caraway seeds 3 tbsps. of horseradish pieces 1 pt. of vinegar % cup of sugar 2 tsps. of salt 5 lbs. of red beets

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