Beet Pickled Eggs
Source of Recipe
"Nana" to Bubbe & Alex
12 hard boiled eggs, peeled
1-1/2 cups cider vinegar
1 cup beet juice from canned beets
8-10 whole peppercorns
3 whole cloves
3 or 4 cloves garlic
1 bay leaf
1 TB sugar
1/2 tsp. salt
1/8 tsp. ground allspice
2 sprigs fresh dill or 2 tsp. dill seed
Pack peeled eggs in a clean one quart jar. Combine remaining
ingredients, except dill in a saucepan and bring to a boil. Reduce
heat and simmer for 3 to 5 minutes.
Pour hot mixture over eggs, add dill and cover tightly. Refrigerate
for at least 2 days before serving.
Will keep for about 2 weeks in the refrigerator.
Yield: 1 dozen eggs.
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