*  Exported from  MasterCook  *

                         Pickled Eggs & Red Beets

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Penndutch                        Preserves
                Mc                               Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Beets
                        Egg, hard boiled
     1/4   c            Brown sugar
     1/2   c            Vinegar
     1/2   c            Water, cold
   1                    Cinnamon
   3                    Cloves

  Boil young beets until tender. Skin and cover with liquid made by
combining the brown sugar, vinegar, water, a small piece of cinnamon,   and
3 or 4 whole cloves.  Let beets stand in this mixture for several   days.
Remove and add whole hard boiled shelled eggs to the liquid and   let pickle
for 2 days before using. Source: Pennsylvania Dutch Cook   Book - Fine Old
Recipes, Culinary Arts Press, 1936.   

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