Pickled eggs & red beets
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Beets |
| 1 | x | Egg, hard boiled |
| ¼ | cup | Brown sugar |
| ½ | cup | Vinegar |
| ½ | cup | Water, cold |
| 1 | each | Cinnamon, stick |
| 3 | eaches | Cloves, whole |
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.