| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Relishes, Eggs |
1 |
Servings |
INGREDIENTS
| 6 |
|
Beets |
|
|
Eggs, as many as desired |
| 1 |
c |
Vinegar, Cider |
| 1 |
c |
Sugar |
| 1 |
tb |
Pickling Spices |
INSTRUCTIONS
BEET PICKLING LIQUOR
Wash and boil 6 fresh beets. After cooking the skins will slip off easily.
Cut beets into 1/4 or 1/8's. Reserve 1/2 cup of the liquid the beets were
cooked in.
Hard boil as many eggs as desired...warning they go fast, so a dozen won't
last long, two dozen is better...depends on the size of the jar you must
put them in.
Peel using the `shake the pan' method, and while still warm place in a jar
with the beets and the 1/2 cup of the reserved beet juice and cover with
the warm liquor.
(Beet liquor directions) Heat the vinegar and sugar until sugar is
dissolved. Add pickling spices. Pour over eggs and beets in a glass jar.
Let sit until room temperature, then refrigerate.
ENJOY!
(Original Recipe posted by JWSCO (Kiwi Jim) Reformatted in MM later.
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