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Beet Pickled Eggs (2 PTS)

Serves: 12 people

Recipe Ingredients

12   Eggs - peeled
1 1/2 cups 355mlCider vinegar
1 cup 237mlBeet juice
8   Peppercorns - (8 to 10)
3   Whole cloves
3   Garlic - (3 to 4)
1   Bay leaf
1 tablespoon 15mlSugar
1/2 teaspoon 2.5mlSalt
1/8 teaspoon 0.6mlGround allspice
2 sections  Fresh dill

Recipe Instructions

Pack peeled eggs in a clean one quart jar.

Combine remaining ingredients, except dill in a saucepan and bring to a

boil.

Reduce heat and simmer for 3-5 minutes. Pour hot mixture over eggs, add

dill

and cover tightly. Refrigerate for at least 2 days before serving. Will

keep

for about 2 weeks in the refrigerator.

12 servings

Recipe from Fabulous Foods Low Carb Newsletter

Shared by: Johanna; RecipeLu

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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