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Title: Pickled Red Eggs Categories: Appetizers, Easy, Guest, Pickles, Picnic Yield: 12 Servings 12 Eggs, hard-boiled 2 c Pickled beets, with juice 2 c Beets, canned, plain, with -juice 1 c Cider vinegar Put eggs in glass container. Pour on remaining ingredients, making sure that eggs are covered with liquid. Marinate in refrigerator at least 24 hours; color will penetrate further into the eggs the longer they sit in the liquid. Halve and serve as appetizers or slice to put on top of green salad. Recipe by: Michael "Mike" Poston -- from his wife's family in PA Posted to MC-Recipe Digest V1 #665 by "hurlbert@concentric.net" |