Amish Pickled Eggs and Beets

czwartek, 30 stycznia 2014

Amish Pickled Eggs and Beets

Time: 15 mins

Ingredients

  • 1 cup cider vinegar
  • 1 cup beet juice (add water, if necessary, to make 1 cup)
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon salt
  • 6 hard-boiled eggs, shelled
  • 1 (15 ounce) can small round beets

Directions

  • 1 Boil first four ingredients gently for 5 minutes.
  • 2 Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
  • 3 To serve, cut eggs in half or quarters.

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