Rosel, Beet Vinegar from The Settlement Cook Book by Lizzie Black Kander
Place beets in a stone crock, removing greens. Cover with cold water and put in a warm place and let stand for three or four weeks or until mixture becomes sour. This is used as a vinegar during Ea...
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Cooking tools:
- Stone crock
- Chef's knife
Ingredients
- vinegar
- beet soup
- beets
- cold water
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