{"id":7937,"slug":"rosel-beet-vinegar","title":"ROSEL, BEET VINEGAR","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["beets","cold water"],"ingredients_norm":["beet","cold water"],"steps":["Place beets in a stone crock, removing greens.","Cover with cold water and put in a warm place and let stand for three or four weeks or until the mixture becomes sour.","This is used as a vinegar during Pesach and to make beet soup, Russian style."],"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:w109:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c0962d65f1871eadb98551771edd90566fe614978815072801cfc01c5d00c9aa","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:05:39Z","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/rosel-beet-vinegar"}