[Sca-cooks] beet-pickled eggs
Johnna Holloway
johnna at sitka.engin.umich.edu
Wed Feb 14 13:16:31 PST 2007
Here's a recipe for pickled beets anyway.
Johnnae
Pickled beets
(Ein New Kochbuch, Marxen Rumpolt, 1581) */3. Rote Ruben eyngemacht mit
klein geschnittenen Merrettich/ Aniss/ Coriander/ und ein wenig Kuemel/
sonderlich wenn die Ruben geschnitten/ gesotten mit halb Wein und halb
Essig /* /Pickled Beets - 3. Red beets preserved with small cut
horseradish/ anise/ coriander/ and a little caraway/ especially if the
beets are cut/ marinated in half wine and half vinegar./
/[Translation by Gwen Catrin von Berlin (Martina Grasse)]/
20 lbs beets
6 heaping tbsp prepared horseradish (because I couldn't get fresh)
1/2 gal vinegar
1/2 gal red wine
3 tsp aniseed
6 tbsp coriander
5 tbsp caraway
Cook and peel beets, slice and quarter. put into jars and cover with
half vinegar/half wine. Add horseradish, aniseed, coriander and caraway.
Allow to marinate 24 hours or more.
>> Blush. This is very rough and ready. When my roommate finishes a
>> can or
>> bottle of pickled beets, I take the liquid, maybe add a glug of
>> cider vinegar,
>> place in a large-mouthed glass jar. Hard-boil some eggs, peel, and
>> put into
>> pickle liquid. A couple of days will begin the process; a week
>> should make them
>> quite done.
>> Devra (no documentation either)
>>
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