{"id":6153,"slug":"pickled-beets","title":"Pickled beets.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fresh-boiled beets","one onion","bay leaf","clove","one spoonful of whole black peppers","four pieces of lump sugar","salt","white wine vinegar"],"ingredients_norm":["fresh boiled beet","onion","bay leaf","clove","whole black pepper","lump sugar","salt","white wine vinegar"],"steps":["Use fresh-boiled and very hot beets.","Put in a piece of cheese cloth, one onion, bay leaf, clove and one spoonful of whole black peppers, and tie tightly together.","Place this in center of earthern pot with à layer of the hot sliced beets around the sides and over the top.","To each dozen beets put four pieces of lump sugar on top.","Salt and cover with white wine vinegar.","Let stand, covered, at least two days before serving.","If not all used at once, a wooden spoon must be used to remove the beets from the pot, otherwise they will spoil."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w119:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c1ad8bb401e7bee2afab349e538b12b8f8639791df1fec7345b8e161c6c49ff0","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pickled-beets"}