Pickled Eggs And Beets
Serving Size : 1
Ingredients for prepare Pickled Eggs And Beets
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | beets - canned, sliced |
| 1 | cup | cider vinegar |
| 1/2 | cup | light brown sugar - firmly packed |
| 6 | | whole cloves |
| 1 | stick | cinnamon |
| 6 | | hard-boiled eggs - shelled |
recipe Pickled Eggs And Beets
Drain beets, reserving 1 cup of liquid, cover
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and refrigerate. Pour beet juice into small saucepan and add vinegar, sugar, cloves and cinnamon.
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Boil gently for 10 minutes, then strain. Place eggs in a wide-top 1 1/2 pint jar
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and pour hot beet juice mixture over them. Place several beet slices over eggs to keep them submerged. Cover
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and refrigerate overnight (or longer). Remove eggs and beets and serve.
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