Pickling Beetroot
Dear Aunt Daisy, I hope I em not too late with this method of doing beetroot. One good thing about it is that it keeps after the bottle has been opened. I just screw the lid on again and use when next I need beetroot. Boil together for 5 minutes 1 cup vinegar, 1 cup brown sugar, a teaspoon cinnamon, 1 teaspoon salt, 4 or 5 cloves. Add cut-up beetroot, bring to boil again; then place in warm jars and screw down. The beet is to be first boiled in water until tender, then peeled and cut
into slices.
M.E.
B.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19540618.2.45.2.1
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New Zealand Listener, Volume 30, Issue 778, 18 June 1954, Page 23
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103Pickling Beetroot New Zealand Listener, Volume 30, Issue 778, 18 June 1954, Page 23
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