Makes 12 servings:
I love Pickled Eggs.
My Aunt Betty calls them Red Beet Eggs. For us, it was always Pickled
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.
This is a recipe that can be made a day or two ahead.
Place in a plastic container and cover, then place in ice chest.
Pickled or Red Beet Eggs are fun for any occasion.
take eggs with you when you move," runs the Pennsylvania adage,
"for if you do and any break, it will bring you bad luck."
picnic is not compete without eggs.
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