Table of Contents
BEETROOT AND ONION PICKLES.
“Housewife” desires recipes for making beetroot pickle, and also how to pickle onions.
The following are taken from the “Australian Inquiry Book,” and I would like readers who have good recipes for these, to kindly forward them:
Wash and boil as carefully as possible, but do not break or prick or cause bleeding from any small roots.
Large beets will take one hour or an hour and a half to cook, simmering. Boil sufficient vinegar to cover them with 2oz. allspice and some whole pepper about 10 minutes.
Peel the beets and slice them and when the vinegar is cold pour it over them in the jar. Cover with bladder, and in a week They will be fit for use.
To Pickle Onions
Choose small button onions, and, as they arc peeled, throw tbcm into milk and water. Drain from this when they have been in it two or three
hours, and put them into jars or pickle bottles, and pour over them a strong brine of salt and water (boiling) and a small lump of alum cover and leave them two days.
Then drain and dry on a cloth. Put them back into the jar or bottles, and pour over them strong white vinegar with the ginger (broken small), some peppercorns, and a little mace. Be sure the vinegar covers the onions. Cork the jar close and keep in a cool place. Done in this way the onions should be quite white. A silver plated knife, or a fruit knife must be used in preparing them.
From: Western Mail (Perth, WA : 1885 – 1954) Thu 2 Mar 1922