Grandma sterling's pickled eggs
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Grandma sterling's pickled eggs
Last updated 6/12/2012 12:57:22 AM. Recipe ID 19881. Report a problem with this recipe.
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      Title: Grandma sterling's pickled eggs
 Categories: Relishes, Eggs
      Yield: 1 Servings
      6 ea Beets
           Eggs, as many as desired

MMMMM--------------------BEET PICKLING LIQUOR-------------------------
      1 c  Vinegar, Cider
      1 c  Sugar
      1 tb Pickling Spices
  Wash and boil 6 fresh beets. After cooking the skins will slip off
  easily. Cut beets into 1/4 or 1/8's. Reserve 1/2 cup of the liquid
  the beets were cooked in.
  Hard boil as many eggs as desired...warning they go fast, so a dozen
  won't last long, two dozen is better...depends on the size of the jar
  you must put them in.
  Peel using the `shake the pan' method, and while still warm place in
  a jar with the beets and the 1/2 cup of the reserved beet juice and
  cover with the warm liquor.
  (Beet liquor directions) Heat the vinegar and sugar until sugar is
  dissolved. Add pickling spices. Pour over eggs and beets in a glass
  jar. Let sit until room temperature, then refrigerate.
  (Original Recipe posted by JWSCO (Kiwi Jim) Reformatted in MM later.

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Recipe ID 19881 (Apr 03, 2005)

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