[Sca-cooks] Period or no?

[Lisa]

The way I remember assisting my mother in making pickled beets (actually
very sweet) was boiling them and slipping the skins off of the beets, once
the cool enough to handle, you cut them up either into slices or quarters,
place them in glass jars and pour what she called a "standard" pickling
combination over them... this combination consisted of apple cider vinegar
and pickling spices and heated to a boil.

Lady Elizabeta of Rundel

----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, September 24, 2004 10:21 AM
Subject: Re: [Sca-cooks] Period or no?


> Also sprach Sandra Kisner:
> >I must admit, the roasted bit I added at the end.  It doesn't really
> >make much sense, does it?  But I don't often buy canned beets, so I
> >don't know if they're all pickled, or if some are and some aren't.
>
> My experience with pickled beets is that most or all of them are sold
> in glass jars (they'd dissolve cans/tins), but there's probably a
> small amount of acid (maybe citric or ascorbic) added to canned beets
> to seal the bright red color, and which is added to quite an
> astonishing amount of canned foods -- perhaps to help fight botulism.
> Fresh roasted beets don't really have the kind of residual tartness
> Master Drakey describes, at least not on their own.