Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Vinegar |
| 1 cup | Water |
| 1 \N | Bay leaf |
| 4 \N | Allspice berries |
| 4 \N | Black peppercorns |
| 1 \N | Whole clove |
| 1 tablespoon | Sugar |
| ¼ teaspoon | Salt |
From: nancy lee <nlee@...>
Date: Tue, 6 Aug 1996 13:06:07 -0400 Here is a recipe fron THE ART OF RUSSIAN CUISINE.
In a 2-quart enameled sauce pan, combine all the marinade ingredients, bring to a boil, remove from the heat, and cool.
Put beets in a large saucepan, cover with cold water and bring to a boil.
Cook at a low bail until tender, about 45 minutes to 1 hour. Drain the beets, then slice. Combine the beets and marinade. Refrigerate for 24 hours (at least, my comment).
EAT-L Digest 5 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .