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Beetroot Pickles

Simmer the improving and blending. (See No. 1766.) roots till 3 parts done (from 1 to 24 hours); 1791. Spiced Vinegar for Pickles then take them out, peel and cut them in thin Generally. Bruise in a mortar 2 ounces slices. Put them into a jar, and pour on black pepper, 1 ounce ginger, 1/2 ounce allspice, sufficient cold spiced vinegar (see No. 1791) and 1 ounce salt. If a hotter pickle is desired, to cover them. add 1/2 drachm cayenne, or a few capsicums. 1798. Pickled Walnuts. Take 100 For walnuts add also 1 ounce shallots. Put young walnuts, lay them in salt and water for these in a stone jar, with a quart of vinegar, 2 or 3 days, changing the water every day. and cover them with a bladder wetted with (If required to be soon ready for use, pierce the pickle, and over this a piece of leather.

Set the jar near the fire for 3 days, shaking it 3 times a day; then pour it on the walnuts or other vegetables. To save time, it is usual to simmer the vinegar gently with the spices, which is best done in an enameled sauceeach walnut with a larding pin, that the pickle may penetrate.) Wipe them with a soft cloth, and lay them on a folded cloth for some hours. Then put them in a jar, and pour on sufficient hot spiced vinegar (see No. 1791) to cover them. Or they may be alpan. For walnuts it is used hot; for cabbage, lowed to simmer gently in strong vinegar, &c., cold.