{"id":7929,"slug":"pickled-beets-2","title":"PICKLED BEETS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two pounds of cold, boiled beets","one teaspoon of salt","one-eighth teaspoon of pepper","one teaspoon of brown sugar","one teaspoon of caraway seed (if you like)","one pint of vinegar","cold, hard-boiled eggs (optional)"],"ingredients_norm":["cold boiled beet","salt","eighth teaspoon of pepper","brown sugar","caraway seed","vinegar","cold hard boiled egg"],"steps":["Slice the beets.","Place in a crock in layers.","Sprinkle with salt, pepper, brown sugar and caraway seed.","Cover with one pint of vinegar.","Cold, hard-boiled eggs may be placed in the vinegar, and sliced over the beets for decorations. The eggs will be red."],"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/12350","source_ref":"pg:12350:w108:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"638d5b5b5a69e10e81fc1d60c91447eb04621f93b68034f6404e07eaf55e039c","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}