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Full Online Book HomeLearning KitchenEggs - Pickled Red Eggs And Beets
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Eggs - Pickled Red Eggs And Beets Post by :rwammm Category :Learning Kitchen Author :Unknown Date :February 2012 Read :664

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Eggs - Pickled Red Eggs And Beets

12 small beets
1/2 c. brown sugar
1 c. vinegar
1 c. cold water
3 (1 inch) pieces stick cinnamon
6 whole cloves
8 to 10 eggs, hard-cooked

Cook eggs, shell and save. Cook beets until tender. Drain and peel.

Combine remaining ingredients except eggs. Boil 10 minutes; add beets and let them stand in the pickle liquid for 2 days or longer.
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12 hard-cooked eggs, shelled 1 cup rose wine 1 cup white wine vinegar 1 tables. pickling spice 1 bay leaf 12 whole peppercorns 2 cloves garlic, crushed (optional) 1 tables. salt 1/2 cup water 1/2 cup canned beet juice or 3 drops red food coloring Place eggs in a large crock or jar. Combine remaining ingred and heat just until it simmers. Pour pickling mix over eggs and cool. Be sure eggsare covered (add water and vinegar if necessary)Cover and refrig at least

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Pickled eggs, while a favorite bar snack, in this country and others, also make a great way to use up leftover Easter Eggs. You can really use any color peppercorns, but using white gives the eggs a better appearance. The small amount of turmeric give the eggs a wonderful golden color. 12 hard boiled eggs, peeled 1 T kosher salt 1 1/2 C cider vinegar 1/2 C water 1 1/2 tsp. sugar 1 tsp. white peppercorns, crushed 1/2 tsp. crushed allspice 1/2 tsp. ground turmeric 1/4 tsp. celery seeds 2 shallots, thinly sliced Take a fork and gently pierce