Recipes > Preserves & Pickles > Pickled Beets

Pickled Beets


Prepare beets as for Buttered Beets. Cut them in slices and lay them in a stone or glass jar. Allow one slice of onion for each beet, one tablespoon grated horseradish, eight cloves and vinegar enough to cover. Let stand twenty-four hours and they will be ready for use. Beets thus prepared will not keep longer than a week. If vinegar is too strong, dilute with one-fourth part cold water.


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Fifty-Two Sunday Dinners (1913).

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