Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Drain beets; reserve 1 cup juice. In saucepan combine vinegar, sugar, salt, cloves, onion and juice. Bring to a boil, stirring occasionally. Add the beets; simmer uncovered for 10 minutes. Put the shelled eggs into a wide-mouth half-gallon jar. Pour in beets and liquid. Cool, cover and refrigerate for AT LEAST 24 hours. Turn jar occasionally to mix ingredients so eggs pickle evenly. Posted to Recipe Archive - 23 Mar 97 by ted by: ajewell@sound.net on Mar 23, 9
