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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hunter's Camp Pickled Eggs Recipe

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This recipe for Hunter's Camp Pickled Eggs is from Keller Williams Montgomeryville Real Estate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz can of beets
1 dozen eggs
2 cups beet juice
1 cup brown sugar
1 cup cider vinegar
1 medium onion (cut into rings)
Directions:
Directions:
Boil eggs, cool and shell.
Place in bowl with drained beets and onions.

- Bring the 2 cups of beet juice to a boil.

- Reduce heat and add vinegar and brown sugar.

- Allow to simmer until brown sugar has dissolved.

- Pour over eggs, beets, and onions; cover and let stand in refrigerator for at least 2 days.

 

 

 

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