Pickled eggs in pickled beet juice
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Pickled eggs in pickled beet juice
  Eggs    Juice    Pickles    Beets  
Last updated 6/12/2012 12:57:28 AM. Recipe ID 20026. Report a problem with this recipe.
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      Title: Pickled eggs in pickled beet juice
 Categories: Eggs, Pickles
      Yield: 1 Servings
 
      1 x  Beets, small young

MMMMM-----------------------------S----------------------------------
      2 c  Sugar
      2 c  Water
      2 c  Vinegar
      1 ts Cloves
      1 ts Allspice
      1 tb Cinnamon
 
   Select small, young beets.  Wash.  Leave 3 inches of tops on and
  roots. Cook until skins slip easily (about 15 minutes).
   Pack beets into jars within 1/2 inch of top.  Pour boiling liquid
  syrup over beets to within 1/2 inch of top of jar. Process for 30
  minutes in boiling water bath.
   After the beets have had time to "cure" (about 2 months), we then eat
  about 1/2 of the beets out of a quart jar, drop hard- boiled eggs
  into the pickled beet juice, and put into the refrigerator for about
  2 weeks. By then, the beet color will have penetrated into the whites
  of the eggs nearly to the yolk area. Of course, a much simpler way
  would be simply to buy a large jar of pickled beets, eat about 1/2,
  and drop in hard- boiled eggs; then, refrigerate and leave for a
  couple of weeks until the beet juice has penetrated.
 




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Recipe ID 20026 (Apr 03, 2005)

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