Home › Vegetables › Brussels Sprouts To Pickle Beets

Brussels Sprouts To Pickle Beets

I dozen good sized beets, 14 ounce of mace, 2 quarts of vinegar, 14 ounce of ginger, 2 tablespoonfuls of grated horse-radish.

Boil the beets; when done remove the skins and cut them into any shape you please. They are prettier cut and gimped in the shape of wheels. Put them into a jar. Put the vinegar into a porcelain-lined kettle, add the mace, ginger and a salt-spoon of pepper. Bring to boiling point, take from the fire, add the horse-radish and pour, while hot, over the beets. Stand in a cold place and they will be ready to use in twelve hours.

SWISS CHARD OR SILVER BEET AS GREENS.

These are leaflets or mid-ribs of the white beet. Take them while young and tender, wash, tie into bundles, boil and dress precisely the same as asparagus on toast. Serve with them, sauce Hollandaise or English drawn butter. This makes one of the most delicate and delicious of dishes.