To Pickle Beet-Root

Instructions

1. Boil the beet-root tender (Acton refers to her own directions on page 329 for boiling beet-root).
2. When it is quite cold, pare and slice it.
3. Put it into a jar and cover it with vinegar previously boiled and allowed to become again perfectly cold. It will soon be ready for use.
4. Proportions for the pickle, to each quart of vinegar: salt, 1 teaspoonful; and cayenne tied in muslin, 1/2 saltspoonful, or white peppercorns, 1/2 to a whole ounce.
5. It is excellent when merely covered with chili vinegar. A few small shalots may be boiled in the pickle when their flavour is liked.
6. Carrots may be prepared by this receipt: boil them tolerably tender in salt and water, with or without the shalots, or with a few very small silver onions which should be boiled for a minute or two in the pickle. For carrots the pickle should be poured on hot.