| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Fresh young small beets |
| 1 |
c |
Granulated sugar |
| 1 |
c |
Brown sugar |
| 2 |
c |
Water |
| 2 |
c |
Cider vinegar |
| 3 |
|
Bay leaves |
| 2 |
ts |
Mustard seed |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Whole allspice |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Celery seed |
| 1 |
|
Dozen small peeled and cooled hard-cooked eggs |
INSTRUCTIONS
Wash the beets; place in a large saucepan with water to cover and bring to
a boil; reduce heat and simmer for 45 minutes to 1 hour, or until tender.
Drain and cover with cold water; trim off the tops and roots and slip off
the skins. Divide between 2 widemouthed quart jars.
In a large saucepan, combine the rest of the ingredients except the eggs.
Simmer, covered, for 10 minutes. Divide liquid between the 2 jars and allow
to cool completely. Add the eggs to the cold beet mixture and refrigerate
for 2 days.
NOTE: If you add eggs to the hot liquid, you get a very rubbery,
practically inedible egg.
Source: COOKING FROM QUILT COUNTRY, by Marcia Adams
Posted to Bakery-Shoppe Digest V1 #218 by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Sep 04, 1997
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