| 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 <andys@thor.pla-net.net>
on Jan 30, 1997.
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