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Pickled Eggs and Beets Recipe

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

Contributor:  
Contributor:  
Karen Moore

Category:
Category:

Ingredients:  
Ingredients:  
8 Hard Boiled Eggs
2 Cans Whole Beets Drained

Marinade:

1/2 c Water
1/2 c Apple Cider Vinegar
1 tbsp Brown Sugar
1/4 tsp Salt
1/2 tsp Ground Cinnamon
1/4 tsp Ground Cloves

Directions:
Directions:
Heat all ingredients to almost boiling and pour over eggs and beets. Turn eggs every hour for first 2 or 3 hours. Let stand at least 8 hours in the fridge.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 Min.
Personal Notes:
Personal Notes:
Better if made day or 2 before serving

From the kitchen of Grandma Blanche Imler

 

 

 

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