Featured Pinch Tips Video
- 1 - 16oz can(s)
- sliced beets
- hard cooked, shelled eggs
- 3/4 c
- cider vinegar
- 1/2 c
- 2 Tbsp
- 1/2 tsp
- cracked pepper
- 1/8 tsp
- ground allspice
- whole cloves
1Begin recipe one to three days ahead-
boil eggs to hard cooked and shell. Precede to next step.
2Drain beet liquid into a 1 quart sauce pan.
3Place sliced beets and eggs into 1 1/2 quart jar or large bowl.
4Into beet juice, stir vinegar & remaining ingredients.
5Over high heat, heat spices and juices to boiling.
6Pour hot spice mixture over eggs & beets.
7Cover and refrigerate at least twelve hours for all flavors to penetrate eggs.