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At a Glance Prep Time : 10min Cook Time : 30min Course : Appetizer, Brunch, Snack Special : Caffeine-Free, Easy, Gluten-Free, Lactose-Free, Low Fat, Non-Alcoholic, Vegetarian, Wheat-Free Type of Prep : Boil, No-Bake, Refrigerate Cuisine : U.S. Regional Occasion : Christmas, Fall, July 4th, Kentucky Derby, Labor /Memorial Day, Mardi Gras, New Year's, Party, Picnic, Potluck, Shower, Spring, Summer, Superbowl, Winter Related ResourcesPickled Beets with Eggs RecipeFrom Special Occasions by John Hadamuscin (Harmony Books) If you love pickled beets, you'll love pickled eggs. A popular deli item, it's easy to make these at home. They can be refrigerated up to two weeks, if they last that long. INGREDIENTS:
PREPARATION:Combine the sugar, vinegar, water, salt, cloves, allspice, and cinnamon sticks in a saucepan and place over medium heat. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove from the heat and reserve.
Wash the beets and trim the stems, leaving about 1 inch of stem. Place in a pot, cover with water, and boil for 15 to 20 minutes, or until the beets are just tender. Drain, cool, and peel them. Place the beets, onions, and hard-boiled eggs in a large jar and pour the sugar-vinegar mixture over them. Cover tightly, allow to cool, and store in the refrigerator up to two weeks. Yield: About 1 gallon Source: Special Occasions by John Hadamuscin (Harmony Books) Reprinted with express written permission. User Reviews  Related Resources |
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