To Pickle Beet-root
From The universal cookery book, 1887
The jar should be kept closely corked.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 44. The excerpt below is the record exactly as published.
TO PICKLE BEET-ROOT. table. But the advantage in the melon is, that the rind is better than the best cucumber pickle. — I. S. “ The Elms” near Dayton, 0. To Pickle Beet-root. This vegetable makes an excellent pickle, and from the brightness of its color has a very pretty effect in a glass pickle-dish or jar. Wash the beet perfectly ; do not cut off any of the fibrous roots, as this would allow the juice to escape, and thus the coloring would be lost. Put it into sufficient water to boil it, and when the skin will come off it will be sufficiently cooked, and may be taken out and laid upon a cloth to cool. Having rubbed off the skin, cut the beet into thick slices, put it into a jar, and pour over it cold vinegar prepared as follows : Boil a quart of vinegar with one ounce of whole black pepper and an equal weight of dry ginger
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