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Title: Red-Beet Eggs > Gail Peck
Categories: Appetizer Egg Pickle
Yield: 6 Servings
| 1 | cn | (1 lb) beets (about 2 cups) |
| 1 | c | Vinegar |
| 3/4 | c | Sugar |
| 1 | tb | Salt |
| 1 | tb | Mixed pickling spice |
| 6 | Hard-cooked eggs, peeled | |
| 1 | md | Onion; thinly sliced and separated into rings |
Drain beets, reserving liquid. Pour liquied into glass jar or bowl; add vinegar, sugar, salt, and spices, stirring until sugar dissolves.
Add beets, eggs, and onion slices. Cover and chill at least 2 hours before serving to allow flavors to blend.
Gail Peck, Manchester CT
MM format by Dave Sacerdote From: Dave Sacerdote Date: 10 Jan 97 National Cooking Echo Ä
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