| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Canning, Preserves, Relishes | 1 | Servings | |
INGREDIENTS
| Eggs | ||
| Canned beets | ||
| White vinegar | ||
| Pickling spices |
INSTRUCTIONS
Boil the eggs by putting them in a pan and covering them with ice cold water. Put the pan on the stove and bring it to a boil. Remove the pan from the heat and cover it. Leave it alone for about 20 minutes. At that time, drain the hot water and refill the pan with ice cold water to stop the cooking and make them easy to peel. Peel the eggs. Put them in a large jar. Open a can of beets and pour them over the eggs. Throw in about a tablespoon of pickling spice (more if you are doing a lot of eggs), and fill the jar with white vinegar so that all eggs are completely submerged. Cap the jar and put it in the refrigerator and let them pickle for at least 2 weeks. The longer you let them pickle, the more intense the color (purple!)...and if you leave them long enough, they'll pickle all the way to the yolk. These are delicious. Recipe By : Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 115018 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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