Pickled eggs & beets
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Pickled eggs & beets
  Eggs    Beets    Appetizers    Pickles    Holiday  
Last updated 6/12/2012 12:57:28 AM. Recipe ID 20025. Report a problem with this recipe.
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      Title: Pickled eggs & beets
 Categories: Eggs, Relishes, Appetizers, Pickles, Holiday
      Yield: 6 Servings
 
      2 bn Small red beets
      6    Hard boiled eggs, shelled
    1/2 c  Cold water
    1/4 c  Brown sugar
    1/2 c  Vinegar
 
  1. Boil the red beets until tender and then skin. 2. Place the skinned
  beets in a pan and add the sugar, vinegar and water.Boil for 10
  minutes. 3. Let the cooked beets stand in the broth for several days,
  two or three, in the refrigerator. 4. Hard boil the eggs, cool, shell
  and then add to the liquid. Store in the refrigerator for at least
  two days before using. 5. Use the eggs and beets within a month.
  Store in the refrigerator.
 




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Recipe ID 20025 (Apr 03, 2005)

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