The 1901 Cookbook Archive
No. 1358 — Pickled Beetroot with Horseradish
English historical translation of Molokhovets recipe No. 1358 from the 1901 Russian cookbook, retaining original methods and measures.
Boil or bake sweet red beets, cool, peel and slice.
Layer in a jar with grated horseradish and cover for twenty-three or twenty-four hours with raw vinegar or vinegar previously boiled with bay leaf, allspice, salt and cloves.
Historical editorial note: This period vinegar recipe is not a validated shelf-stable preserving or canning method.
Original source: Read Russian recipe No. 1358. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.