[Sca-cooks] Purple pickled eggs

[Johnna Holloway]

From 2007 beet dyed eggs

[Sca-cooks] beet-pickled eggs


Gwen Cat wrote:
>To give credit where it is due, while the
>transcription and translation are mine I think that
>interpretation is actually Urtatims (or Anahita at
>that time) I have never made it with 'prepared
>horseradish.'(SNIP)

Must be someone else's version, 'cuz it isn't mine. Below is my 
version. It's pretty much Gwen Cat's recipe doubled, but using fresh 
beets, less horseradish, and with the addition of salt.

To tell the truth, i'd have liked more horseradish, but i had a 
horseradish sauce elsewhere in the feast and i didn't want to subject 
the diners to too much :-)

Marinated Beets with horseradish
Marx Rumpolt, Ein New Kochbuch

3. Rote Ruben:
Red beets preserved with small cut horseradish/
anise/ coriander/ and a little caraway/
special if the beets are cut/ marinated in half wine and half vinegar.

makes about 1 gallon

10 large red beets, cut into medium-small chunks
2 cup red wine
2 cup red wine vinegar (white or cider will do)
1-1/2 foot long fresh horseradish root, peeled and cut into slivers
1-1/2 TB salt
1 tsp whole anise seed
1 tsp whole caraway seed
2 tsp whole coriander seed

1. Cut up beets.
2. Combine all ingredients except beets in a pot. Bring to a boil, 
then lower heat and simmer 5 minutes.
3. Add the beets and heat through.4. Place in jar or crock and let 
mellow for at least 24 hours, up to two weeks in a cool place.

-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
----------
What was in the German pickle? Anything unusual that can be noted in a search?

Johnnae

On May 21, 2013, at 3:23 PM, Mercy Neumark wrote:

> So, I had a major hard drive crash a few years ago and lost my period source for a German pickle. Also I lost beet dyed pickled eggs. Does anyone know which German sources these could come from? My memory says its late period... Wish I could remember. 
> 
> --Mercy