Pickled Eggs And Beets

* Exported from MasterCook *

PICKLED EGGS AND BEETS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Eggs Appetizers
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bn Small red beets
6 Hard boiled eggs, shelled
1/2 c Cold water
1/4 c Brown sugar
1/2 c Vinegar

1. Boil the red beets until tender and then skin.
2. Place the skinned beets in a pan and add the sugar,
vinegar and water.Boil for 10 minutes.
3. Let the cooked beets stand in the broth for several
days, two or three, in the refrigerator.
4. Hard boil the eggs, cool, shell and then add to the
liquid. Store in the refrigerator for at least two
days before using. 5. Use the eggs and beets within a
month. Store in the refrigerator.



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