[Sca-cooks] Period or no?

[Lisa]

My mom rarely used the commercial pickling "bouquet" either, so I'd have to
get a list of her pickling spices, although I know Dill was NOT in her beet
recipe.

Lady Elizabeta of Rundel

----- Original Message -----
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, September 24, 2004 2:27 PM
Subject: Re: [Sca-cooks] Period or no?


>
> On Fri, 24 Sep 2004, Lisa wrote:
>
> > 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
> >
> Exactly the same way my mother made them, except with a very strongly
> worded note on the recipe to use distilled or otherwise purified water,
> because tap water gave them an odd taste.
>
> Hmmm.
>
> Mom's recipe is cider vinegar, sugar, distilled water, cooked beets (and
> the canned baby beets work just as well for this, I've found), and I think
> that might be it. I'll have to see if I can find it, since I know I have
> it written down somewhere.
>
> They end up sweet/sour, but not with the standard pickling "bouquet" that
> you get with the packaged pickling spices.
>
> Margaret FitzWilliam
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