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Pickled Eggs and Red Beets


Beets
Egg, hard boiled
1/4 Cup Brown sugar
1/2 Cup Vinegar
1/2 Cup Water, cold
1 Each Cinnamon
3 Each Cloves

Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves. Let beets stand in this mixture for several days.

Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.