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Pickled Eggs Recipe

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

Contributor:  
Contributor:  
Karen Alloway
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz. can red beets
1/4 c. brown sugar
1/2 c. white vinegar
1/2 c. cold water
1/2 tsp. salt
4 whole cloves
1 small cinnamon stick
6 hard cooked eggs

Directions:
Directions:
1. Pour beet juice into a medium sized pot. Stir in brown sugar, vinegar, water, salt, cloves and cinnamon stick. Place the pot over medium heat for 8 minutes, stirring occasionally.
2. Place beets into the liquid mixture and let it cook for an additional 2 minutes to allow beets to heat.
3. Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquids and the beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.

 

 

 

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