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Mimi’s Pickled Eggs And Beets
Description:
Mimi is my 92-year-old stepmother and this recipe was sent to her in 1939 by her mother during Mimi's first year of marriage to her first husband -she and Dad, who is now 93 have been married 23 years! This will make enough juice for 2 dozen eggs and sev Ingredients: Boil 2 dozen eggs and remove peels. Put them in a large clear jug with tight fitting lid. Open 4 cans of beets (not pickled) and drain, reserve juice to add later. In pot, add 1 quart vinegar 2 C sugar 1 tsp salt 1 2’ to 3” stick of cinnamon bay leaf drained beets Directions: Bring to a boil. Pour over eggs in jar. Add reserved juice to cover. Make a few days before you want to serve them. Beautiful color and tangy too.  Recipe Summary: Yield: 2 dozen eggs Prep Time: 10 minutes Comments: Other recipes by Mountain Brook Cottages: Down South Peach Skillet Pie Fresh Apple Cake Quick Zesty Green Beans Pumpkin Pie Cake – Smaller Version Maqelle's Easy Florentine Rolls Rosemary Olive Oil Bread Cinnamon Swirl Orange Bread Cowboy Coffee Cake Harvest Pie Ranch French Bread Hash Brown And Ham Quiche Cranberries Jezebel Cube Steak Parmigiana Pammie's Apricot Cheese Cake World's Best Cookies | |
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