Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Preserves
Mc Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Beets
Egg, hard boiled
1/4 c Brown sugar
1/2 c Vinegar
1/2 c Water, cold
1 Cinnamon
3 Cloves
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.
