Wash the beets free from dirt, and be very careful not to prick the outside skin, or they would lose their beautiful colour.
Put them into boiling water, let them simmer gently, and when about three quarters done, which will be about 1½hours, take them out and let them cool.
Boil the vinegar with pepper and allspice, in the above proportion for 10 minutes, and when cold, pour it into slices about 1cm/½in thick. Cover with bladder to exclude the air, and in a week they will be fit for use.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.