| 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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