This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website
XXVII - To salt beetroot. First put in a still two bricks on the edge, thereon put some pieces of wood and then pour water in, but not close to the wood. On these same pieces of wood the beets are put and hten the helmet is put on. Put it under a good fire so that the beets can cook in the steam, but not too soft. When they are cooked, cleaned and cold they are cut into thin slices. Put in small pieces (like chopped lard) of horse radish, and of aforementioned cut beets first a layer is put into a new glazed pot: thereon sprinkle of the same horseradish, danish cumin, small crushed pepper and a little salt: then another layer of beets, and another of the aforementioned herbs is sprinkled over. Then you pour over a good Alegar, or half Alegar and half wine vinegar, as much as covers the beets. Then put a lid on wiht a good weight, and tie over a clean cloth and put it in a comfortable place. A few days after they can be used, but don't touch it with bare fingers.
© Copyright 2014 Medieval Cookery