Pickeled eggs and red beets
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Beets | ||
| ½ | cup | Water, cold |
| Egg, hard boiled | ||
| Cinnamon | ||
| ¼ | cup | Brown Sugar |
| 3 | Cloves | |
| ½ | cup | Vinegar |
Directions
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.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding <billspa@...> on Mar 25, 1997