*  Exported from  MasterCook  *
 
                          Pickled Eggs & Red Beets
 
 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.   
 
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