Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

PICKLED RED BEET-ROOT.

Boil the root till sufficiently done; peel it and cut it into thin slices. Put it into a stone jar, and pour over it white vinegar, seasoned with long pepper, horse-raddish, cut into small slices, allspice, cloves, and salt.