Boil your Beet Roots, &c. in Water, Salt, Spice, a Pint of Vinegar, and a little Cochineal; when they are half Boiled, put in your Turnips, and Carrots, they being first pared and scraped. When they are all boiled, take them off and keep them in this Pickle.
From R. Dodsley, Adam’s Luxury, and Eve’s Cookery, 1744
