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Jewish Recipes --> Recipes --> Kosher Pickles

Beet Sour (Russel)
Source: "The Complete American-Jewish Cookbook," by Anne London and Bertha Kahn Bishov (1952)
Yield: Basic recipe will fill a 12-quart crock
Recipe Ingredients:

12 pounds beets
Water

Wash and scrape beets and cut into large pieces. Place in a 12-qt earthenware crock. Cover with cold water almost to the top.

Place a cover over the crock, allowing a small opening. Then cover with a clean cloth to keep out dust.

Let stand in a warm spot about 1 week to ferment. A white foam forms on top which is removed, and the beet mixture is stirred thoroughly. In about 3-1/2 weeks the mixture will be ready to use as russel.



 

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Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods