| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
cn |
(16 oz.) sliced red beets |
| 1 |
c |
Cider vinegar |
| 1/4 |
c |
Sugar |
| 12 |
|
Hard boiled eggs, shells removed |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Ground cloves |
| 1 |
md |
Onion, sliced |
INSTRUCTIONS
Drain beets; reserve 1 cup juice. In saucepan combine vinegar, sugar, salt,
cloves, onion and juice. Bring to a boil, stirring occasionally. Add the
beets; simmer uncovered for 10 minutes. Put the shelled eggs into a
wide-mouth half-gallon jar. Pour in beets and liquid. Cool, cover and
refrigerate for AT LEAST 24 hours. Turn jar occasionally to mix ingredients
so eggs pickle evenly. Posted to Recipe Archive - 23 Mar 97 by ted by:
ajewell@sound.net on Mar 23, 9
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