Saloon pickled eggs and beets

24 Servings

Ingredients

Quantity Ingredient
4 pounds Young red beets (8 c)
1 cup Brown sugar
2 cups Vinegar (probably cider vinegar at the time of recipe)
2 cups Cold water
2 teaspoons Salt
4 Pieces small stick cinnamon
14 Whole clove
24 Hard boiled eggs

Directions

Wash beets, cut off leaves, stems and all but an inch of root, and cut into bite size pieces. Cook till tender then drain and peel. Boil remaining ingredients except eggs together for 10 minutes, cool and dump in beets.

let stand a week or so. Add the eggs and let stand in cool place or fridge for at least 3 days. Place on bar and let em at em!

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