Pickled Eggs 3

Preparation info
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Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

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  • 1 can beets
  • water
  • ½ cup vinegar
  • ½


  1. Drain off the juice from the beets and use the vegetables in some other recipe. Add enough water to the juice to make 1 cup.
  2. Add the vinegar, sugar, cinnamon, and whole cloves. Simmer, uncovered, for 10 minutes.
  3. Pour the liquid over the hot eggs. Let marinate for several days before serving. This method will not give the depth of color obtained from u