Ingredients
Check off as you cook.
Method
- Warm the beet liquid, vinegar, sugar, water, salt, and cloves until the sugar dissolves; cool.
- Place the eggs and beets in a nonreactive container and cover with the brine.
- Refrigerate at least overnight, turning once for even color. Eat within one week.
Coal Region recipes · schuylkillhub.com/food/recipes/pickled-eggs-and-beets