Dutch Beet Pickled Eggs
Makes 12 servings
Ingredients:
2 sliced cooked beets
2 cups beet juice (from cooking beets)
2 cups red-wine vinegar
1 tablespoon mixed pickling spices
12 hard-cooked eggs, shelled
Method:
Add sliced beets to beet juice, vinegar and pickling spices in a large saucepan; heat to boiling point. Remove from heat. Add shelled hard-cooked eggs. Cool.
Refrigerate 2 days or until eggs are beautifully red with a sharp zesty flavor. To serve, cut lengthwise into quarters, slices or halves.
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