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-= Exported from BigOven =-
Pickled Eggs in Pickled Beet Juice
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Eggs
Categories: Sugar, Pickles, Eggs
-= Ingredients =-
Beets, small young
~~ S ~~
2 c Sugar
2 c Water
2 c Vinegar
1 ts Cloves
1 ts Allspice
1 tb Cinnamon
-= Instructions =-
Select small, young beets. Wash. Leave 3 inches of tops on and roots.
Cook until skins slip easily (about 15 minutes). Pack beets into
jars within 1/2 inch of top. Pour boiling liquid syrup over beets to
within 1/2 inch of top of jar. Process for 30 minutes in boiling water
bath. After the beets have had time to "cure" (about 2 months), we
then eat about 1/2 of the beets out of a quart jar, drop hard- boiled
eggs into the pickled beet juice, and put into the refrigerator for
about 2 weeks. By then, the beet color will have penetrated into the
whites of the eggs nearly to the yolk area. Of course, a much simpler
way would be simply to buy a large jar of pickled beets, eat about 1/2,
and drop in hard- boiled eggs; then, refrigerate and leave for a couple
of weeks until the beet juice has penetrated. From Geminis MASSIVE
MealMaster collection at www.synapse.com/~gemini
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--
Cheers
Cathy(xyz)