Posted by sherry on January 11, 2001 at 11:27:37:
In Reply to: pickeled eggs posted by Lisa on January 11, 2001 at 09:47:01:
: Please if antone has a recipe Id like to have it. Thank You
PICKLED BEETS AND PICKLED EGGS
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3 lb. beets
1 stick cinnamon
1 tsp. whole allspice
1/2 c. sugar
6 whole cloves
1 pt. vinegar
1/2 c. water
Boil beets until tender. Remove skins. Tie spices in
cheesecloth. Heat vinegar, water, sugar and spices to boiling
point. Add beets and boil 5 minutes. Pack in sterile jars and
fill with hot liquid. Seal. When making pickled beets, save
some of the spicy pickling liquid and put into it a half dozen
shelled, hard-boiled eggs. They are good sliced on salads or
use whole as appetizers. Enjoy.
PICKLED EGGS
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1 doz. eggs
2 c. pickled beet juice
Boil eggs; cool and peel. Drop into a quart jar con-
taining 2 cups pickled beet juice. Marinate for 3 days before
using to get full benefit from beet color and flavor. Makes
12.
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PICKLED EGGS
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1 jar sweet pickled diced
beets
boiling water
1/2 c. cider vinegar
1/2 tsp. salt
1 tsp. mixed pickling spices
1/4 c. sugar
6 hard-boiled eggs
Into a strainer set over a 1-quart glass measure, take
beets from jar. Replace beets in jar. Re-cover and refriger-
ate for later use. To beet juice, add enough boiling water to
make 2 1/2 cups. Add vinegar, spices, salt and sugar. Pour
into a wide mouth jar, add eggs. Cover and refrigerate 24
hours. At serving time, drain eggs and serve with pickled
beets. Makes 6 servings.