To Pickle Beet-Root

• To each quart of vinegar, salt, 1 teaspoon
• cayenne tied in muslin, ½ saltspoonful

Boil the beet-root tender by the directions, and when it is quite cold, pare and slice it; put it into a jar, and cover it with vinegar previously boiled and allowed to become again perfectly cold; it will soon be ready for use. It is excellent when merely covered with chili vinegar. A few small shalots may be boiled in the pickle for it when their flavour is