"The belly rules the mind."--Spanish Proverb

Red Beet Pickled Eggs Recipe

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

Contributor:  
Contributor:  
Stephanie Wilson
Added: Friday, September 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen hard boiled eggs - peeled
2-3 cans pickled beets
Vinegar (cider)
Sugar
Whole cloves
Water

Directions:
Directions:
Drain the beet juice into sealable container. Add vinegar and sugar to taste. Mix well and dilute lightly with water. Add about a tablespoon of whole cloves. Add the hard boiled eggs - whole - to beet juice mixture and refrigerate covered. In a few days, the juice should penetrate and flavor the eggs. Serve cold.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2-3 days
Personal Notes:
Personal Notes:
You might want to double this recipe if Jim is going to be eating the eggs!

 

 

 

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