Free Recipe Pickled Eggs and Beets 2
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Pickled Eggs and Beets 2 Recipe
1 cn Beets, sliced (16oz.)
12 Hard-Boiled Eggs, peeled
3/4 c Cider Vinegar
1/2 c Sugar
2 tb Salt
1/2 ts Pepper, cracked
1/8 ts Allspice
6 Cloves, whole
Pickled Eggs and Beets 2 Preparation
May be prepared up to 3 days in advance. Into a 1 qt. saucepan, drain liquid from beets. Place beets in 1 1/2qt jar or non-reactive bowl. Into the beet juice, stir vinegar and remaining ingreds. Over high heat, heat mixture to boiling. Pour hot beet-juice mixture over egs and beets. Cover and refrigerate at least 12 hrs. to allow spicy flavor to penetrate eggs. To serve, drain eggs and beets. For snack, light lunch or supper, eat them plain. For appetizer, slice eggs crosswise, place each egg slice on small cracker and top with dolllop of mustard or mayonnaise, then a piece of sliced beet. Or use thin slices to dress up salads. Recipe by: Bill Spalding Posted to TNT – Prodigy”s Recipe Exchange Newsletter by Bill Spalding <billspa@icanect.net> on Mar 25, 1997
Cooking Temperature:
Recipe Serves: 12
How Do You Cook Pickled Eggs and Beets 2?
If you know a better Pickled Eggs and Beets 2 Recipe please comment below.