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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

PICKLED BEETS
 
 
 Wash and trim the tops from as many beets as desired; drop them into hot water and boil rapidly until they can easily be pierced with a broom straw; then peel and quarter or slice as preferred; have ready vinegar enough to cover them, place on the fire and heat thoroughly; add 3 tablespoonfuls of sugar to each quart of vinegar; salt and pepper to taste. Let come to a boil, then pour over the beets.

Sister Clara Kreighbaum, South Bend, Ind.
 
 

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