Title: Pennsylvania Dutch Pickled Eggs
Categories: Egg Pickle
Yield: 1 Servings

900	ml	White vinegar
400	g	Sugar
2	tb	Pickling spice
2	ts	Salt
2		Bay leaves
2		Dozen
2	lg	Cans
		Hard-boiled eggs (shelled)
		Baby beets (beetroot)
		Drained

1. In medium saucepan over high heat, heat the vinegar, sugar, spice salt and bay leaves to boiling.

2. Remove from heat; add eggs and beets.

3. When cool, place in a container and refrigerate.

Author's Notes: Easter is fast approaching and so I thought I would share a traditional Easter treat (at least in my family it is traditional). It will surprise any friend, coworker or memberof the family you spring it on.

The eggs will stay edible for a couple of weeks but they will start to get rubbery. I love the sight of someone staring at their first red egg.

Difficulty : very easy. Precision : approximate measurements.

Recipe By : Lynn Alford cplma@marlin.jcu.edu.au

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