posted by Connie 06-29-99 4:42 PM
Pickled Red Eggs and Beets
12 small beets
1/2 c. brown sugar
1 c. vinegar
1 c. cold water
3 (1 inch) pieces stick cinnamon
6 whole cloves
8 to 10 eggs, hard-cooked
Cook eggs, shell and save. Cook beets until tender. Drain and peel.
Combine remaining ingredients except eggs. Boil 10 minutes; add beets and let them stand in the pickle liquid for 2 days or longer.
Remove beets and eat. Add cooked eggs to pickle beet juice. Refrigerate 2 days or longer. Remove eggs and eat.
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