*  Exported from  MasterCook  *
 
                           PICKLED EGGS AND BEETS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Eggs                             Appetizers
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       bn           Small red beets
    6                    Hard boiled eggs, shelled
      1/2   c            Cold water
      1/4   c            Brown sugar
      1/2   c            Vinegar
 
   1. Boil the red beets until tender and then skin.
   2. Place the skinned beets in a pan and add the sugar,
   vinegar and water.Boil for 10 minutes.
   3. Let the cooked beets stand in the broth for several
   days, two or three, in the refrigerator.
   4. Hard boil the eggs, cool, shell and then add to the
   liquid. Store in the refrigerator for at least two
   days before using. 5. Use the eggs and beets within a
   month. Store in the refrigerator.
  
 
 
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