Mary beth's pickled beets and eggs

Yield: 4 servings

Measure Ingredient
1 cup White vinegar
2 cups Water
2 tablespoons Salt
2 tablespoons Sugar
5 \N Whole cloves
½ teaspoon Cinnamon
10 \N Whole garlic cloves,
\N \N Smashed
½ pounds Thinly sliced onions
1 pounds Beets, roasted, peeled and
\N \N Cut 1/2-inch thick
6 \N Hard-boiled eggs

Combine the vinegar, water, salt, sugar, cloves, cinnamon and garlic.

Bring to a boil, cook for 3 minutes. Add the onions and the beets.

Set aside to cool to room temperature. When cool, add the eggs. Place in an air tight container and refrigerate overnight. These will only last about 1 week. The eggs turn purple.


Similar recipes