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Pickled Red Eggs




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Pickled Red Eggs

16 Hard boiled eggs, cooled and shelled.

1 c Beet juice

3 c Cider vinegar

1 ts EACH, whole cloves, allspice, and peppercorns

1/2" piece ginger root

Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.

 

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