Yield: 1 Servings
|2||Dozen eggs (boiled and peeled)|
|1 quart||Cider vinegar|
|2 cans||(about 15oz each) chopped red beets, or small whole ones, with juice|
All my grandma did was to boil and peel the eggs, put them in a very large jar, dump in the vinegar, open the cans of beets and dump them in also with the juice. She would leave this set out on the counter for at least one day before she put them in the fridge.
I remember my grandpa would sit around and have one of these on a fork with a salt shaker by his side. He'd ask me, "You want an egg?" He would then go out to the kitchen and stab two eggs with forks and him and I would go out on the front porch and talk and eat grandmas pickled eggs. Oh what memories...I think I'll go make some now! Posted to MM-Recipes Digest V4 #014, by HS_Christop.Jo@...
(HS Christop.Jo) on Mon, 13 Jan 1997.