To pickle Beet-Roots, Turneps, and Carrots (Pennsylvania Housewife p164-165) Recipe (See Bibliography)
Original Recipe:
BOIL your Beet Roots, &c., in Water, Salt, Spice, a Pint of Vinegar, and a little Cochineal; when they are half boiled, put in your Turnips and Carrots, they being first pared and scraped. When they are all boiled, take them off and keep them in the Pickle. Adam's Luxury,... 1744, p.192.
Notes
It is imperative that you work quickly when doing pickles in a brass kettle. NEVER allow the pickling liquid to sit in your kettle or a poisonous compound will be formed. Clean kettle as soon as possible.
Since 18th-century pickles are not always popular with today's diners, it is not practical to make a lot. We suggest that you halve this receipt.
Plan on making these several days prior to using. Slice pickles before serving.
If you make these pickles at home, you can put them into glass jars; lid jars, and store in refrigerator for up to 3 days, until ready to take them to site; display pickles in a crock. Transfer to modern glass jars with screw-top lids or plastic containers with tightly fitting snap-on lids for transport to and from site.
Cochineal, used to deepen the red color, is expensive; it is available from stores that supply natural dyes. It is not necessary to use it. (It is used, under the name "carmine" to color some modern red juice drinks.)
Ingredients
12 medium beets
6 medium carrots
2 tablespoons mixed whole spice: peppercorns, blade mace, cloves, allspice
6 small turnips
1 cup water
2 cups cider vinegar
2 to 3 tablespoons kosher salt
1/2 teaspoon cochineal (optional)
Equipment
paring knife
1- or 2-gallon brass kettle
wooden spoon
large bowl
wooden cutting board
measuring cup
measuring spoons
stoneware crock + transport containers
Procedure
Trim beet tops to an inch above the root.
Put beets, water, spices, salt, vinegar, and cochineal, if you are using it, into the kettle; bring to a boil over high heat.
Once boiling, reduce heat and simmer.
Cut tops and root tips off carrots; scrape them well.
Cut tops and roots off turnips; peel off the outer skin and the layer beneath it.
When beets can be pierced about a third of the way in with the knife, remove them from the kettle and let them cool in the bowl.
Slip the skins off the beets, and return them to the kettle.
Add turnips and carrots; continue simmering until vegetables are tender.
If preparing on site, put vegetables into a crock and pour over liquid to cover; if there is not enough liquid, add enough vinegar to cover,
Before transporting home for mellowing, transfer everything to transport containers (see not above).
Keep refrigerated for up to 3 days, until ready to take to site for use.
If preparing these at home, pickles and liquid should be stored in refrigerator in glass jars with lids.
Store in refrigerator for 3 days, then take to site, and display in crock.
Slice pickled vegetables before serving.
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