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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.

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