"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Pickled Eggs and Beets Recipe

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

Contributor:  
Contributor:  
Dale Manwiller
Added: Friday, July 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
For each can of sliced beets, add 1/2 cup sugar and 1/2 cup vinegar. I add a little more water, maybe about an inch in can. For a dozen eggs use about 3 cans of beets so that you have plenty of liquid to cover them. Bring beets, sugar and vinegar to boil and simmer about 5 minutes or so. Let cool slightly. Pour over peeled hard boiled eggs making sure that red beets are on top to keep eggs under the beet juice. Cool in fridge for at least 24 hours.

Directions:
Directions:
See above

Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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