| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chicago | Appetizers | 12 | Servings |
INGREDIENTS
| 4 | c | Water |
| 1 | cn | (16 oz.) beet, liquid (save the beets tor another us |
| 1 | c | Vinegar |
| 2 | tb | Sugar |
| 2 | ts | Pickling spice |
| 1/2 | ts | Salt |
| 1 | Clove garlic | |
| 1 | Bay leaf | |
| 1 | sm | Onion, sliced |
| 12 | Hard-cooked eggs, peeled |
INSTRUCTIONS
1. Combine water, beet juice, vinegar, sugar, pickling spice, salt, garlic, bay leaf and onion in a 2-quart jar or plastic zipper-top bag. Mix until combined. 2. Add eggs. Cover and refrigerate for 1 week before eating NOTES : Made 11/21/96 - Put in a 1 gallon mason jar. Next time withhold adding say 1 cup of the water till after eggs are in jar, had to remove some of the liquid, which was hard for the pickling spice floats on top. Recipe by: Chicago Tribune newspaper, 11/13/96 Posted to MC-Recipe Digest V1 #459 by Andy Svitek <[email protected]> on Jan 30, 1997.
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