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Receta Pickled Eggs With Beets
by Global Cookbook

Pickled Eggs With Beets
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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
  • 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

Direcciones

  1. 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.
  2. Drain and cover with cool water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed qt jars.
  3. In a large saucepan, combine the rest of the ingredients except the Large eggs.
  4. 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.
  5. NOTE: If you add in Large eggs to the warm liquid, you get a very rubbery, practically inedible egg.