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Post by Baking_Bud on Nov 21, 2002 20:05:40 GMT -6
DUTCH PICKLED EGGS
Ingredients : 12 eggs, hard boiled and peeled 1 qt. sliced beets 1 1/2 c. cider vinegar 1 tsp. salt 1 onion, sliced in thin rings 1 1/2 c. sugar 1 tsp. cloves
Directions: Place eggs and the drained beets in a glass jar or bowl. Combine all of the above ingredients, including the beet juice, in a saucepan and bring to a boil. Cook gently until sugar dissolves. Pour hot ingredients over eggs and beets. When it cools down some, store in the refrigerator. Eggs are pickled in 24 hours.
NOTE: Make sure to keep turning the eggs to get even color. Look pretty sliced on top of egg salads, etc. If you don't like the beets themself to be pickled, just use their juice for the eggs and have the beets for something else on the side.
Always My Best, Baking Bud
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