*  Exported from  MasterCook  *

                    PICKLED EGGS IN PICKLED BEET JUICE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       x            Beets, small young
                        -----S-----
   2       c            Sugar
   2       c            Water
   2       c            Vinegar
   1       t            Cloves
   1       t            Allspice
   1       tb           Cinnamon

   Select small, young beets.  Wash.  Leave 3 inches of
  tops on and roots.  Cook until skins slip easily
  (about 15 minutes).
   Pack beets into jars within 1/2 inch of top.  Pour
  boiling liquid syrup over beets to within 1/2 inch of
  top of jar. Process for 30 minutes in boiling water
  bath.
   After the beets have had time to "cure" (about 2
  months), we then eat about 1/2 of the beets out of a
  quart jar, drop hard- boiled eggs into the pickled
  beet juice, and put into the refrigerator for about 2
  weeks.  By then, the beet color will have penetrated
  into the whites of the eggs nearly to the yolk area.
  Of course, a much simpler way would be simply to buy a
  large jar of pickled beets, eat about 1/2, and drop in
  hard- boiled eggs; then, refrigerate and leave for a
  couple of weeks until the beet juice has penetrated.
 


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