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PICKLED EGGS 
This is an old family recipe.

A quantity of boiled beets, with their juice
1 cup beet juice and water 1 scant cup vinegar
1 scant cup sugar
Pinch salt
Quantity of peeled, hard-boiled eggs
pinch of cloves (optional)

Boil a quantity of beets until fork tender. Save juice! Slip off skins as soon as you can handle them. Slice 1/4-inch thickness into bowl. Add hot - 1 cup juice and water, 1 scant cup vinegar, 1 scant cup sugar, and pinch of salt.

Add a quantity of peeled, hard-boiled eggs, as warm as you can handle. Some a large pinch of cloves, if desired. Let sit in a cool place for a few hours or overnight. Refrigerate if keeping longer.

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Reviews: 1
Sep 16, 9:08 PM
Phyllis (Virginia) says:

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