Saloon Pickled Eggs & Beets
Yield
24 servingsPrep
20 minCook
0 minReady
10 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beets
red |
|
| 1 | cup |
brown sugar
|
*
|
| 2 | cups |
vinegar
|
|
| 2 | cups |
water
cold |
|
| 2 | teaspoons |
salt
|
|
| 4 | pieces |
cinnamon sticks
|
*
|
| 14 | wholes |
cloves, ground
|
*
|
| 24 |
egg, hard-boiled
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beets
red |
|
| 237 | ml |
brown sugar
|
*
|
| 473 | ml |
vinegar
|
|
| 473 | ml |
water
cold |
|
| 1E+1 | ml |
salt
|
|
| 4 | pieces |
cinnamon sticks
|
*
|
| 14 | wholes |
cloves, ground
|
*
|
| 24 | each |
egg, hard-boiled
|
* |
Directions
Wash beets, cut off leaves, stems and all but an inch of root, and cut into bite size pieces.
Cook until 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!
