pennsylvania dutch pickled eggs
 
12   eggs, hard boiled and peeled
1 quart  sliced beets
1-1/2 cup  cider vinegar
1 tsp  table salt
1   onion, sliced
1-1/2 cup  granulated sugar
1 tsp  cloves
 
place eggs in glass jar or bowl. combine ingredients in saucepan and bring 
to a boil. cook gently until sugar dissolves. pour hot ingredients over 
eggs. when cool, store in refrigerator. eggs are pickled in 24 hours. 
 
 
 
 
(ID: 79333) Mirror: rec.food.recipes: Sun, Feb 23, 2003


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