Emprimir
Correo Electrónico
Add a photoRaciónes: 1
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.
