Pickled Eggs and Beets
Marie Vera Dilgard Swineford
Ingredients:
1 lb can whole baby beets
½ cup brown sugar
½ cup vinegar
1 Tbsp salt
1 dozen hard-boiled eggs, peeled
Directions:
1. In a saucepan over medium heat, dissolve brown sugar and salt in vinegar and beet juice. Place eggs and beets in covered crock or jar. Pour liquid over eggs and beets. Refrigerate about a week. Ready to eat when beet juice has been absorbed into the yolk of the hard-boiled eggs.

Categories:
Meal   Snack





Member Profile
Dianne Liese
datura ranked #6484
18 recipes 0 comments since Dec 07
Similar Recipes
Pickled Mustard Soup
In Chinese: "Ham Choi Tong".
Pickled Pineapple
1 pineapple, peeled and cored and cut into bite-size chunks 1/2 cup pineapple juice 1/3 cup fresh mi...
Orange Cheesecake with Candied Kumquats
Source: Bon Appétit, Nov 2007 (link) Yield: 12 servings Candied Kumquats: 2 cups water 2 cups suga...

Sponsored Links




Tip: Saving Favorites

To save recipes as your favorites or save members as favorites, just click the star next to the recipe or member.

You can organize your favorites by clicking on Organize at the top of the page.

Other Recent Viewers
Pet care Information