Saloon Pickled Eggs And Beets
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Vegetarian | Eggs, Pickles, Vegetarian | 24 | Servings |
INGREDIENTS
| 4 | lb | Young red beets, 8 c |
| 1 | c | Brown sugar |
| 2 | c | Vinegar, probably cider |
| vinegar at the time | ||
| of recipe | ||
| 2 | c | Cold water |
| 2 | t | Salt |
| 4 | Pieces small stick cinnamon | |
| 14 | Whole clove | |
| 24 | Hard boiled eggs |
INSTRUCTIONS
Wash beets, cut off leaves, stems and all but an inch of root, and cut into bite size pieces. Cook till tender then drain and peel. Boil remaining ingredients except eggs together for 10 minutes, cool and dump in beets. let stand a week or so. Add the eggs and let stand in cool place or fridge for at least 3 days. Place on bar and let em at em!
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 55
Total Fat: 6g
Cholesterol: 212.1mg
Sodium: 266.9mg
Potassium: 85.8mg
Carbohydrates: 10g
Fiber: <1g
Sugar: 9.5g
Protein: 7.2g