[Sca-cooks] pickled beets?

[Philip & Susan Troy]

I did this a month or so ago, in an extremely munitions-grade,
quick-and-dirty method: commercial beet horseradish mixed with
commercial pickled beets, drained and grated, with salt and the
spices added. It turned out surprisingly good after a maceration
period of about 8 hours (I bruised the seeds). And then there was the
fun of trying (and failing) to prevent the other cooks from making
beet-vinegar switchel for the unwary and thirsty... for some reason
people kept thinking it was some kind of wine...

Adamantius


Also sprach Olwen the Odd:
>>makes about 1 gallon
>>10 large red beets, cut into medium-small chunks
>>2 cup red wine
>>2 cup red wine vinegar (white or cider will do)
>>1-1/2 feet of fresh horseradish root, peeled and cut into slivers
>>1-1/2 TB salt
>>1 tsp whole anise seed
>>1 tsp whole caraway seed
>>2 tsp whole coriander seed

<snip>

>>NOTE: The horseradish wasn't strong enough for me. Next time i will
>>food process it.
>
>>Anahita
>
>This is the recipe I use too although I use prepared horseradish which gave
>it quite a nice bite.  This is the recipe to which I was referring when I
>mentioned I also added the greens on occasion.
>Olwen