Post by bee on Mar 23, 2007 9:49:51 GMT -5
Pickled Eggs w/Beets
In a medium saucepan combine 1/3 cup cider vinegar, 1/4 cup sugar, one can of drained beet juice, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp ground cloves. Bring to a boil, stirring occasionally. Simmer 5 minutes. Cool and add liquid to the reserved canned beets and about 6 hard boiled eggs. Chill in liquid for at least 8 hours in the refrigerator.
In a medium saucepan combine 1/3 cup cider vinegar, 1/4 cup sugar, one can of drained beet juice, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp ground cloves. Bring to a boil, stirring occasionally. Simmer 5 minutes. Cool and add liquid to the reserved canned beets and about 6 hard boiled eggs. Chill in liquid for at least 8 hours in the refrigerator.