Ingredients
34 oz canned sliced beets, undrained
2 tsp whole pickling spices
2/3 cup sugar
2/3 cup white vinegar
1 large cucumber, cut into 1/4-inch slices
1 medium onion, thinly sliced
Directions
1. Drain beets and reserve 2/3 cup liquid. 2. Tie pickling spices in a
piece of cheesecloth. 3. Combine beets, sliced cucumber, onion,
reserved liquid, sugar, vinegar and cheesecloth bag in a deep,
2-quart, heat-resistant, non-metallic casserole. 4. Heat, covered, in
Microwave Oven 12 minutes or until mixture boils. Stir occasionally.
5. Chill to marinate. 6. Remove pickling spices before serving.
Servings: 8 servings
Pickled Beets & Cucumbers Recipe brought to you by Recipe Ideas
Categories: Cucumber; Vegetable
The History of Recipes
It is quite possible to trace the history of recipes back into history, at least as far into history as the Egyptians, and potentially, even further back. Interesting though that is, these, ancient cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
During Roman times 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by the Romans. In his works, he describes how the roman meals were separated into starters, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the Romans used a wide range of aromatic flavours, including a few that are still present in modern kitchens such as bay, rue and dill. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from the East, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for an eruption in books on cookery, some of which are now in private collections. By the arrival of the 1900s, recipe publications are in great demand, due to increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Pickled Beets & Cucumbers recipe.
