The BBC writes: Mrs (Isabella Mayson) Beeton was a Victorian writer whose 1861 ‘Book of Household Management’ is one of the most famous cookery books ever published.” Below is her recipe; note the scant details.
As with many historical recipes, some adjustments likely will result in a tastier result. Consider proportions of around 5 pounds of beets to 4 cups of vinegar. Simmer beets just until they are fork tender (anywhere from 15 to 35 minutes, depending on the size of beets). Peel and dice. Consider adding cinnamon, cloves, ginger, and pickling salt to the vinegar mix. Store pickled beets in the refrigerator. Source: https://git.macropus.org/bbc-food/www.bbc.co.uk/food/recipes/beetrootpickled_3395.html
Ingredients
- beetroots
- vinegar, sufficient to cover the beets
- 55g/2oz whole pepper
- 55g/2oz allspice to each gallon vinegar
Directions
- Wash the beets free from dirt, and be very careful not to prick the outside skin, or they would lose their beautiful colour.
- Put them into boiling water, let them simmer gently, and when about three quarters done, which will be about 1½hours, take them out and let them cool.
- Boil the vinegar with pepper and allspice, in the above proportion for 10 minutes, and when cold, pour it into slices about 1cm/½in thick. Cover with bladder to exclude the air, and in a week they will be fit for use.