Mary Beth's Pickled Beets And Eggs
Last updated 6/12/2012 12:59:58 AM. Recipe ID 22977. Report a problem with this recipe.
Title: Mary beth's pickled beets and eggs
Yield: 4 Servings
1 c White vinegar
2 c Water
2 tb Salt
2 tb Sugar
5 Whole cloves
1/2 ts Cinnamon
10 Whole garlic cloves,
1/2 lb Thinly sliced onions
1 lb Beets, roasted, peeled and
Cut 1/2-inch thick
6 Hard-boiled eggs
Combine the vinegar, water, salt, sugar, cloves, cinnamon and garlic.
Bring to a boil, cook for 3 minutes. Add the onions and the beets.
Set aside to cool to room temperature. When cool, add the eggs. Place
in an air tight container and refrigerate overnight. These will only
last about 1 week. The eggs turn purple.
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