4 qt. red beets
2 qt. vinegar
2 c. brown sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
Cut the tops from the red beets, leaving 1 inch of the stems and the
roots attached. Scrub well with a vegetable brush, and put to cook in
boiling water. Cook until the beets are tender enough to be pierced with
a fork. Pour off the hot water and run cold water over them. Remove the
roots and stems, and cut into slices of any desired thickness or into
dice, if preferred. Pack into jars or crocks. Then bring the vinegar to
a boil, and to it add the sugar, salt, and spices. Pour this hot mixture
over the beets. Seal the beets while hot, cool, and store.
94. PICKLED CAULIFLOWER.--Cauliflower is another vegetable that lends
itself well to pickling. This food must be cooked, too, before pickling;
and to have it just right for packing into the containers, it requires
particular attention in cooking.