0
(0)
CATEGORY CUISINE TAG YIELD
Eggs Eggs, Pickles 1 Servings

INGREDIENTS

Beets, small young
c Sugar
c Water
c Vinegar
ts Cloves
ts Allspice
tb Cinnamon

INSTRUCTIONS

~----------------------S----------------------------  Select small,
young beets.  Wash.  Leave 3 inches of tops on and  roots. Cook until
skins slip easily (about 15 minutes). Pack beets  into jars within 1/2
inch of top.  Pour boiling liquid syrup over  beets to within 1/2 inch
of top of jar. Process for 30 minutes in  boiling water bath. After the
beets have had time to "cure" (about 2  months), we then eat about 1/2
of the beets out of a quart jar, drop  hard- boiled eggs into the
pickled beet juice, and put into the  refrigerator for about 2 weeks.
By then, the beet color will have  penetrated into the whites of the
eggs nearly to the yolk area. Of  course, a much simpler way would be
simply to buy a large jar of  pickled beets, eat about 1/2, and drop in
hardboiled eggs; then,  refrigerate and leave for a couple of weeks
until the beet juice has  penetrated.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“A Man’s Man is a Godly Man!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?