Estimated Nutrition (whole recipe, rough)
3
Calories
0g
Protein
0g
Fat
0g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- vinegar
- salt
Directions
1
Mrs. S. C. Kirk.
2
Use beets of uniform size, leaving about i inch of stem on. Put to cook with enough cold water to cover. Boil until tender. Place in cold water to peel, and the skin will slip off easily. Use equal parts of good cider vinegar and water ; sugar and salt to taste. Place beets, after peeling, in hot vinegar. After they are boiling hot, drop one at a time into self-sealing jars. Cover with hot vinegar, and seal.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive