Sunday, November 15, 2015

Pickled Eggs


1-1/2 to 2 dozen eggs, hard boiled & peeled.
3 cups small whole beets
1/2 teaspoon salt
1 cup sugar
1 teaspoon cloves
1 cup vinegar
  • Put all ingredients, except eggs into a pan.
  • Simmer for 15 minutes. Remove from heat.
  • Put eggs in a large glass jar or glass bowl.
  • Pour beets/juice over eggs.
  • Cool and then refrigerate.

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