Pickled beet-roots which have both fine colour and flavour to recommend
them are seldom to be met with, particularly in the provinces. If this
method is tried, it will most certainly recommend them. Take half a
dozen roots of the deepest blood-red colour, put them into a pail of
cold water, and with a soft brush scour and wash them well, and without
breaking the skin in the least. Put them into a saucepan of boiling
water, and let them boil gently until tender, and no longer, then take
them up, wipe dry, and leave them until the next day. Now peel them
nicely, and cut them across in slices a quarter of an inch thick, not
using the extremities. You may cut the slices into various ornamental
and grotesque figures, and lay them in open-mouthed jars, and make the
following pickle:
Mace 1 oz.
Cloves, bruised 2 oz.
Peppercorns 2 oz.
Bay salt, pounded 4 oz.
Ginger, sliced 2 oz.
Horseradish, sliced 1 oz.
Best vinegar ½ gallon
Boil these ten or fifteen minutes, skimming well, and, when cold,
pour over the roots. Replenish the next day what pickle may have been
absorbed, and cover the jars with bladder and leather. This pickle is
ready in a month, and is very good. It makes a beautiful garnish with
fish at dinner, &c. &c.