[Sca-cooks] pickled beets?

[Philip & Susan Troy]

Also sprach Stefan li Rous:
>Adamantius commented:
>>  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...
>
>So, what was the impression of this switchel? Or did folks suddenly
>stop drinking it and refuse to drink any more after they realized it
>wasn't wine?

I'm not sure. Most of my attention was elsewhere, but the impression
I got was that if you could handle switchel at all, this was rather
good switchel. (I tasted it and lived.) But some could not get past
the big ole glass of beet-juice and vinegar thing...

A.