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| Home -> [Appetizers, Condiments, Dips & Spreads, Eggs, Holidays, Pickles, Relishes] -> [Pickled eggs and beets Recipe] |
Pickled eggs and beets
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Condiments, Dips & Spreads, Eggs, Holidays, Pickles, Relishes |
Rating: |
0 |
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Ingredients:
| 2
| bunch | Small red beets | | 6
| | Hard boiled eggs, shelled | | 1/2
| cup | Cold water | | 1/4
| cup | Brown sugar | | 1/2
| cup | Vinegar |
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Procedures:
| 1 | Boil the red beets until tender and then skin. | | 2 | Place the skinned beets in a pan and add the sugar, vinegar and water.boil for 10 minutes. | | 3 | Let the cooked beets stand in the broth for several days, two or three, in the refrigerator. | | 4 | Hard boil the eggs, cool, shell and then add to the liquid. | | 5 | Store in the refrigerator for at least two days before using. | | 6 | Use the eggs and beets within a month. | | 7 | Store in the refrigerator |
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