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Pickled Eggs Recipe

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This recipe for Pickled Eggs, by , is from The Creasey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Creasey
Added: Tuesday, December 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 dozen hard boiled eggs, 3-1lb cans red beets, 2 large onions, 1-2 tbsn brown sugar, a splash of cider vineagar, salt and pepper to taste, 6 whole cloves (optional)

Directions:
Directions:
Boil eggs and cool to room temperature. Set aside. In a small saucepan combine the beet juice from the two cans (reserve beets for later), vineagar, brown sugar, cloves, salt and pepper and bring to a boil. Reduce heat immediately and cool. Slice onions into fairly thick rings, peel eggs.

Using a large crock or glass jar with leak proof lid layer beets, onions and eggs in that order repeating till all have been used. Pour beet juice mixture over the top and seal jar tightly.

Place in refrigerator for a minimum of 12 hours (more is better). Flip jar and marinate upside down for about half the time to insure even coloring.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Traditional Easter dish.

 

 

 

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