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Rumpolt's Pickled Beets
by
Gwen Catrin von Berlin


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Original Recipe

Rote Ruben

(Ein New Kochbuch, Marxen Rumpolt, 1581)
3. 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 
Pickled Beets - 3. Red beets preserved with small cut horseradish/ anise/ coriander/ and a little caraway/ especially if the beets are cut/ marinated in half wine and half vinegar.

[Translation by Gwen Catrin von Berlin (Martina Grasse)]


Redaction

Ingredients:

5 c fresh baby beets (or use canned)
1 C wine
1 C vinegar
1 piece horseradish root 1" x 1", slivered
1/2 t anise seed
1 t coriander seed
1/2 t caraway seed

Preparation Steps

    Wash beets well, trim leaves, but leave stem intact (they bleed). Boil for 30 minutes or until tender. To peel run under cold water, the skins should slip off easily. Trim any excess stem or root at this time, and cut beets into chunks.

    Combine all ingredients except beets in a pot. Bring to a boil, simmer 5 minutes, add the beets and heat through. Place in jar or crock and let mellow for at least 24 hours. The vinegar will preserve your beets; in period they would have been stored in the cellar. In modern times I would suggest the fridge or canning in a sterilized container.



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