| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Dutch |
Penndutch, Pickles, Vegetables, Eggs |
1 |
Servings |
INGREDIENTS
|
|
Beets |
|
|
Egg, hard boiled |
| 1/4 |
c |
Brown sugar |
| 1/2 |
c |
Vinegar |
| 1/2 |
c |
Water, cold |
| 1 |
|
Cinnamon, stick |
| 3 |
|
Cloves, whole |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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