Title: Pickled Eggs and Red Beets
Categories: Penn Pickle
Yield: 1 Servings
| | | Beets |
| 1/4 | c | Brown sugar |
| 1/2 | c | Water, cold |
| 3 | | Cloves |
| | | Egg, hard boiled |
| 1/2 | c | Vinegar |
| 1 | | Cinnamon |
Boil young beets until tender. Skin and cover with liquid made by combining
the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4
whole cloves. Let beets stand in this mixture for several days. Remove and
add whole hard boiled shelled eggs to the liquid and let pickle for 2 days
before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.