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Receta Pickled Beets & Purple Eggs
by CookEatShare Cookbook

Pickled Beets & Purple Eggs
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  Raciónes: 8

Ingredientes

  • 6 c. diced cooked beets
  • 6 to 12 hard boiled Large eggs, peeled
  • 2 c. water
  • 1 1/2 c. white vinegar
  • 1 1/2 c. sugar
  • 1 cinnamon stick
  • 20 whole cloves
  • 5 allspice berries

Direcciones

  1. Put beets and Large eggs in large glass jar. Combine remaining ingredients in a saucepan and heat. Pour the brine over beets and Large eggs. Store in refrigerator for 1 or possibly 2 days before eating. The Large eggs will keep 1 week and the beets for 2 weeks. Yields 8 to 10 servings.