To Pickle Beet-Root
Source: Eliza Acton, 1845
Ingredients
- beet-root
- 1 quart vinegar
- chili vinegar
- 1 teaspoonful salt
- 1/2 saltspoonful cayenne
- oz white peppercorns
- shalots
- carrots
- silver onions
Instructions
- Boil the beet-root tender (Acton refers to her own directions on page 329 for boiling beet-root).
- When it is quite cold, pare and slice it.
- 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.
- 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.
- It is excellent when merely covered with chili vinegar. A few small shalots may be boiled in the pickle when their flavour is liked.
- 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.