I am a pickled beet fanatic. I can never get enough -- in fact, I could just stand at the kitchen counter and eat them out of the can. But I do also like pickled eggs, which I cannot get in a can. So, I make this recipe for Pickled Beets and Eggs a couple times a year. No one but Peach and I eat them, but that's o.k., we don't want to share anyway. This recipe is from Paula Deen's cookbook, and it has a perfect flavor for me.
Pickled Beets and Eggs
15-ounce can whole beets, drained, juice reserved (sliced beets work, too)
3/4 c. sugar
1/2 c. malt vinegar (I use apple cider sometimes, also)
1/2 t. whole cloves
1 t. salt
6 hard-boiled eggs, peeled
Combine reserved beet juice, sugar, vinegar, cloves, and salt in a large saucepan and heat until the sugar is dissolved. Place the eggs in a large bowl, then add the beets. Pour in juice, cover, and refrigerate overnight.
15-ounce can whole beets, drained, juice reserved (sliced beets work, too)
3/4 c. sugar
1/2 c. malt vinegar (I use apple cider sometimes, also)
1/2 t. whole cloves
1 t. salt
6 hard-boiled eggs, peeled
Combine reserved beet juice, sugar, vinegar, cloves, and salt in a large saucepan and heat until the sugar is dissolved. Place the eggs in a large bowl, then add the beets. Pour in juice, cover, and refrigerate overnight.
No comments:
Post a Comment
I appreciate your comments -- sometimes I feel like I'm talking to myself!