Picked Beets and Purple eggs for Easter
From chef2 16 years agoIngredients
- Picked beets and Purple eggs for Easter shopping list
- 6 cups diced cooked beets shopping list
- 8 hard boiled eggs, peeled shopping list
- 2 cups water shopping list
- 1 1/2 cup white vinegar shopping list
- 1 1/2 cup sugar shopping list
- 1 cinnamon stick shopping list
- 20 whole cloves shopping list
- 5 allspice berries shopping list
How to make it
- Directions:
- Put beets and eggs in large glass jar. Combine remaining ingredients in a saucepan and heat. Pour the brine over beets and eggs. Store in refrigerator for 1 or 2 days before eating. The eggs will keep 1 week and the beets for 2 weeks.
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