This is a print preview of "Pickled Beets And Eggs" recipe.

• Click here to print
• or return back to Pickled Beets And Eggs.

Pickled Beets And Eggs Recipe

by CookEatShare Cookbook

Ingredients

1 (1 lb.) can beets, liquid removed, retain liquid 1 c. vinegar 1/2 c. sugar 3/4 teaspoon salt

3 whole cloves 1 stick cinnamon 8 hard boiled Large eggs, shelled

Directions

1. Combine beet juice, vinegar, sugar, salt, cloves and cinnamon in saucepan. Bring to boil and simmer 5 min.
2. Put Large eggs and beets in plastic container, which has a lid.
3. Pour warm liquid over beets and Large eggs. Add in a little water if needed to cover Large eggs and beets.
4. Cover and store in refrigerator a day or possibly two occasionally shaking the container so which the Large eggs color proportionately.

© 2024 CookEatShare