Pickled (Red Beet) Eggs
Makes 12 servings
a medium saucepan, add the beet juice, sugar, vinegar, salt, cloves,
allspice, and mace and mix.
at medium temperature and simmer for 10 minutes.
beet juice mixture into a large wide-mouthed jar.
- Add to the jar 1 beet, then the eggs, and finish with the second
- Cover, put into
refrigerator and let stand until the eggs become a deep red color.
- I find it best to let stand overnight.
- To keep from continuing to color, remove eggs from beet juice mixture
and in an egg container.
the eggs lengthwise and serve on lettuce or eat as an appetizer.
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