The New Zealand Railways Magazine, Volume 11, Issue 1 (April 1, 1936.)
Pickled Beetroot
Pickled Beetroot.
Cook three medium-sized beetroot and slice when cold. Put half-cup water and half-cup vinegar, 2 dessertspoons sugar, 1 teaspoon salt, 1/4 teaspoon pepper, a little mixed spice into a saucepan; bring to boiling point, then add one oz. gelatine and simmer for two or three minutes. Put beetroot into jars and pour the liquid over. Cover when cold.
The following recipes were also taken from a choice selection: