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Side_Dishes
Ingredients
- beets
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sufficient vinegar to cover the beets
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2 oz. of whole pepper
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2 oz. of allspice to each gallon of vinegar
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| Directions
Wash the beets free from dirt, and be very careful not to prick the outside skin, or they would lose their beautiful colour
Put them into boiling water, let them simmer gently, and when about three parts done, which will be in 1-1/2 hour, take them out and let them cool
Boil the vinegar with pepper and allspice, in the above proportion, for ten minutes, then let cool
When cold, pour it on the beets, which must be peeled and cut into slices about 1/2 inch thick
Cover with bladder to exclude the air
In a week they will be fit for use |
Source: The Book of Household Management by Isabella Beeton (1859)
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Beetroot, Boiled
