Beet Pickle Two Ways or Beets with Horseradish

Standard

Marinated Beets with horseradish

Recipe 1:

Marx Rumpolt, Ein New Kochbuch, 1581. Translation by M Cat Grasse.

  1. Rote Ruben eyngemacht mit klein geschnittenen Merrettich/ Aniss/ Coriander/ und ein wenig Kuemel/ sonderlich wenn die Ruben geschnitten/ gesotten mit halb Wein und halb Essig

  1. Red beets preserved with small cut horseradish/ anise/ coriander/ and a little caraway/ special if the beets are cut/ marinated in half wine and half vinegar.

Ingredients (test run size)

  • 3 medium or 6 small beets, steamed, quartered
  • 1 tbsp horseradish, shredded
  • 1/2 tsp anise
  • 1/2 tsp coriander
  • 1/2 tsp caraway
  •  1/4 cup white wine
  • 1/4 cup white wine vinegar

Directions

  1. Put beets in glass jar.
  2. Add horseradish and spices on top.
  3. Mix wine and vinegar. Slowly pour wine mixture over beets.
  4. Cover and chill for three+ days.

Recipe 2

Here is the recipe from the Koge Bog, with translation by Nanna Rögnvaldardóttir,

Røde Beder at indsalte. Først skal leggis i en Brendevijnspande 2. Tegelsteene paa Kanten / der paa lagt nogle stycker Træ / oc siden gufuis vand paa / dog saa at det icke naer træerne: Offuen paa samme træer skulle Bederne leggis / oc siden Hielmen paasæt. Leg der under en god ild / saa bederne aff jemen kunde kogis / dog icke forbløde. Naar de saa er sødne / reengiorde oc kolde / skulle de skæris vdi tønde skiffuer / der til Peberrod vdi smaa stycker (som hacket speck) oc skal aff fornæffnde skaarne Beder først et law vdi en ny glasseret Potte nedleggis: Derpaa strøes aff samme Peberrod / Danske Kommen / smaa støtte Peber /oc ringe salt: Siden leggis huert andet law Beder / oc huert andet fornæffnde Vrter strøes der offuer. Siden giffues offuer god Øledicke / eller helten Øledicke / oc helten Vijnedicke / saa megit Bedin kand betæcke. Siden leggis et Log offuer med et reent tyngsel / oc offuerbindis med et reent Klæde /oc hensættis paa en bequemme sted.Nogle faa Dage der effter kunde de brugis: Dog rør icke der i met bare Fingre.

 

How to pickle beetrots. First take a distilling pan an place two bricks in. Then arrange some wooden sticks on top of them and add water to the pan, but not so much that it reaches the sticks. Arrange the beetroots on top of the sticks and place the lid on top of the pan. Put on a good fire so the beetroots will be cooked in the steam, but without bleeding. When they are cooked, cleaned and cold, they should be cut into thin slices, and some horseradish should be cut into small pieces (as when lardons are chopped up). Take an new glazed jar and first place a layer of the aforementioned sliced beetroots in it; then sprinkle some horseradish, caraway, finely crushed pepper and a small amount of salt over this. Add more layers of beetroots and the aforementioned spices. Then good ale vinegar is poured over, or half ale vinegar, half wine vinegar, as much as needed to cover the beetroots. Then place a lid with a clean weight on top on the jar, tie a clean cloth over it and store in a convenient place. The beetroots can be used in a few days; but do not stir them with bare fingers.

Ingredients (test run size)

  • 3 medium or 6 small beets, steamed, quartered
  • 1 tbsp horseradish, shredded
  • 1/2 tsp salt
  • 1/2 tsp pepper, ground
  • 1/2 tsp caraway
  •  1/4 cup white wine
  • 1/4 cup white wine vinegar

Directions

  1. Put a small layer of beets in glass jar.  Sprinkle some horseradish and spices on top. Repeat until jar is full.
  2. Mix wine and vinegar. Slowly pour wine mixture over beets.
  3. Cover and chill for three+ days.

 

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