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Receta Pickled Eggs With Beets

Name: Pickled Eggs With Beets
Ingredients: 4 lb Fresh young small beets; 1 c. Granulated sugar; 1 c. Brown sugar; 2 c. Water; 2 c. Cider vinegar; 3 x Bay leaves; 2 tsp Mustard seed; 1 1/2 tsp Salt; 1 tsp Grnd cinnamon; 1 tsp Whole allspice; 1/2 tsp Grnd cloves; 1/2 tsp Grnd allspice; 1/2 tsp Celery seed; 1 doz small peeled and cooled hard-cooked Large eggs

de Global Cookbook

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Ingredientes

4 lb Fresh young small beets
1 c. Granulated sugar
1 c. Brown sugar
2 c. Water
2 c. Cider vinegar
3 x Bay leaves
2 tsp Mustard seed
1Â 1/2 tsp Salt
1 tsp Grnd cinnamon
1 tsp Whole allspice
1/2 tsp Grnd cloves
1/2 tsp Grnd allspice
1/2 tsp Celery seed
1 doz small peeled and cooled hard-cooked Large eggs

Direcciones

Wash the beets; place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 min to 1 hour, or possibly till tender.
Drain and cover with cool water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed qt jars.
In a large saucepan, combine the rest of the ingredients except the Large eggs.
Simmer, covered, for 10 min. Divide liquid between the 2 jars and allow to cold completely. Add in the Large eggs to the cool beet mix and chill for 2 days.
NOTE: If you add in Large eggs to the warm liquid, you get a very rubbery, practically inedible egg.