Pickled Eggs and Red Beets(Penna. Dutch for Picnics, Salad or Brown Bag)
Pickled Eggs And Red Beets(Penna. Dutch For Picnics, Salad Or Brown Bag) is an moderately easy dinner. Made with 2 c. (about 1 lb.) young beets, 1/4 c. brown sugar, 1/2 c. vinegar, 1/2 c. cold water and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Wash beets, cut off leaves and stems, leaving about 1 inch of the root end.
Cook until tender.
Drain and skin.
(You can use canned beets, sliced if fresh are not available.)
Fresh beets make a lot of stain mess.
Combine brown sugar, vinegar, water, salt, cinnamon stick and cloves; bring to boil.
Cook 10 minutes.
Let beets stand in their liquid for several days.
Shell eggs, place whole in beets; let stand in refrigerator at least 2 days.
π· Perfect Pairings
Complete your meal with these
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