Boil the beet-root tender by the directions of page 247, and when it is quite cold, pare and slice it; put it into a jar, and cover it with common vinegar previously boiled and allowed to become again perfectly cold: it will soon be ready for use. It is excellent when merely covered with vinegar. A few small onions may be boiled in the pickle for it when their flavour is liked.
To each quart vinegar, salt, 1 teaspoonful; cayenne tied in muslin, 1/2 saltspoonful, or white peppercorns, 1/2 to whole oz.
For a quart of ready-peeled eschalots, add to the same quantity of the pest pale white-wine vinegar, a dessertspoonful of salt, and an ounce of whole white pepper; bring these quickly to a boil, take off the scum, throw in the eschalots, simmer them for two minutes only; turn them into a clean stone jar, and when they are quite cold, tie a skin, or two folds of thick paper over it
Eschalots, 1 quart; vinegar, 1 quart; salt, 1 dessertspoonful; whole white pepper, 1 oz.
The sooner the eschalots are pickled after they are ripe and dry, the better they will be.
Take the smallest onions that can be procured, just after they are harvested, for they are never in so good a state for the purpose as then; proceed, after having peeled them, exactly as for the eschalots, and when they begin to look clear, which will be in three or four minutes, put them into jars, and pour the pickle on them. The vinegar should be very pale, and their colour will then be exceedingly well preserved Any favourite spices can be added to it.