| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Dozen eggs (boiled and peeled) |
| 1 |
qt |
Cider vinegar |
| 2 |
cn |
(about 15oz each) chopped red beets, or small whole ones, with juice |
INSTRUCTIONS
All my grandma did was to boil and peel the eggs, put them in a very large
jar, dump in the vinegar, open the cans of beets and dump them in also with
the juice. She would leave this set out on the counter for at least one day
before she put them in the fridge.
I remember my grandpa would sit around and have one of these on a fork with
a salt shaker by his side. He'd ask me, "You want an egg?" He would then go
out to the kitchen and stab two eggs with forks and him and I would go out
on the front porch and talk and eat grandmas pickled eggs. Oh what
memories...I think I'll go make some now!
Posted to MM-Recipes Digest V4 #014, by HS_Christop.Jo@wstr1.tccsa.ohio.gov
(HS Christop.Jo) on Mon, 13 Jan 1997.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”