1 1 1 1 Pickled Eggs
List of Ingredients
1 cup sugar
1 cup vinegar
1 can sliced red beets with juice
1 dozen hard boiled, peeled eggs
Heat the liquid til the sugar is dissolved; no need to heat to boiling. I
heat it with the eggs in it so they get a start on turning red, rotating
them with a spoon. Let cool, put in a jar - or something that won't stain
with the red coloring, and put in the regrigerator for a minimum of three
days so the egg is colored all the way through and tastes of the
beet/vinegar/sugar mixture. Since the mixture is pickled, the eggs will
stay in the refrigerator for a number of weeks. You can use fresh beets
too. Yummmm.
One way to eat them - spread butter/oleo on bread, add mayonnaise and
lettuce, slice an egg or two and eat away. Best, of course, with birch
beer and topped off with a Tastycake butterscotch krimpet. Did you know the
butterscotch krimpet is 70 years old? And just as tasty as ever.
Recipe
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