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Recipe: Pickled Beets and Eggs

Preserving - Pickles, Relishes

Pickled Beets and Eggs
Combine 1/3 cup vinegar, 1/4 cup sugar, 1/4 cup water, 1/2 tsp. ground cinnamon, 1/4 tsp. each salt and ground cloves. Heat to boiling; add 2 cups sliced cooked beets. Cover, simmer 5 mins., chill.
For pickled eggs, pell hard boiled eggs and add to beets and liquid, refrigerate. Turn several times during the day, so all surfaces get pickled and colored.
Or sometimes I buy a jar of pickled beets, and pour them into a bowl and add the eggs.
MsgID: 0017125
Shared by: Elly
In reply to: ISO: Pickled Eggs Using Beets
Board: Cooking Club at Recipelink.com
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