*  Exported from  MasterCook II  *
 
                             Beet Pickled Eggs
 
 Recipe By     : Texas Egg Council
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables And Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      16 oz jar     pickled beets or sweet pickles
    6                    hard cooked eggs
 
 Drain beets, reserving liquid. Cover and refrigerate beets. Pour 
 reserved beet liquid over eggs in sealable container. Cover. 
 Refrigerate sever hours or overnight, turning eggs occasionally, if 
 necessary, to pickle evenly. Remove eggs from liquid and drain. TO 
 serve: Cut eggs in half length. Serve with reserved beets if desired. 
 Serves 6
 
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 NOTES : Tootie Notes: This is a standard for us on the 4th of July. I 
 serve in a pretty footed cut glass jar. The red blends with my red, 
 white and blue color scheme plus these go well with bar b que as an 
 added side dish for the meat. Set them out at the last minute-they 
 taste better well chilled. If I have the time, I will set the 
 contained down in the tub of ice with the drinks and other items. The 
 icy container with ice cold eggs, so good. The sweet pickled eggs are 
 good also, but prefer the beet pickled eggs. These look just as well 
 in an old half gallon jar.