| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Appetizers, Pickles & r | 1 | Servings |
INGREDIENTS
| Beets | ||
| 1/2 | c | Water, cold |
| Egg, hard boiled | ||
| Cinnamon | ||
| 1/4 | c | Brown Sugar |
| 3 | Cloves | |
| 1/2 | c | Vinegar |
INSTRUCTIONS
Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves. Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes Culinary Arts Press, 1936. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding <billspa@icanect.net> on Mar 25, 1997
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