Lancaster beets & eggs
Beets Eggs Pickles
Last updated 6/12/2012 1:21:41 AM. Recipe ID 54001. Report a problem with this recipe.
Title: Lancaster beets & eggs
Categories: Eggs, Pickles
Yield: 1 Batch
16 oz Beets, sliced canned
3/4 c Cider vinegar
6 tb Sugar, granulated
1 tb Pickling spice
1 sm Onion; cut in rings
1/2 c ;Water, hot
4 Egg; hard-cooked, shelled
3 tb Mayonnaise
1 ts Mustard, prepared
1/8 ts Salt
Drain liquid from beets into a medium saucepan. Stir in vinegar,
sugar and pickling spices. Heat to boiling, simmer five minutes.
Strain into a two-cup measure.
Combine beets and onion in medium bowl; add one cup of the pickling
liquid; stir to mix; chill.
Stir hot water into remaining pickling liquid; pour over eggs in
medium bowl. Let stand, turning several times, about an hour or
until eggs are a rich pink; drain of liquid. Chill eggs until ready
Halve eggs lengthwise; scoop out yolks into small bowl; mash well.
Beat in salad dressing, mustard and salt until mixture is light and
fluffy. Pile back into whites.
Drain liquid from beets and onions; spoon into the centre of a serving
dish. Place devilled eggs in a ring around edge.
"This is a recipe that was a staple when I was young, broke, and away
from home for the first time. For the life of me I can't remember
where this recipe came from ... I'm just glad I still have it."
per Barb Burgess
Fidonet COOKING echo
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