Print
Email
Add a photoServings: 1
Ingredients
- 2 doz Large eggs (boiled and peeled)
- 1 quart Cider vinegar
- 2 can (about 15z each) minced red beets, or possibly small whole ones, with juice
Directions
- All my grandma did was to boil and peel the Large eggs, put them in a very large jar, dump in the vinegar, open the cans of beets and dump them in also with the juice. She would leave this set out on the counter for at least one day before she put them in the fridge.
- I remember my grandpa would sit around and have one of these on a fork with a salt shaker by his side. He'd ask me, "You want an egg" He would then go out to the kitchen and stab two Large eggs with forks and him and I would go out on the front porch and talk and eat grandmas pickled Large eggs. Oh what memories...I think I'll go make some now!
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
