[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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