*  Exported from  MasterCook  *

                            Pickled Pink Eggs

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :0:30
Categories    : Eggs                             Pickles & Relishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           beets -- sliced, not drained
   1      whole         onion -- sliced
   1      cup           cider vinegar
     1/4  cup           water
     1/4  cup           sugar
     1/2  teaspoon      kosher salt
   2      teaspoons     pickling spice
   6      whole         eggs -- hard boiled

     Empty beets and their liquid into a small saucepan. Add onion, vinegar,
water, sugar, salt, and pickling spice. Heat just until the sugar dissolves.
Cool to room temperature. Pour the beet mixture over the eggs. Cover and
marinate 2-3 days in the refrigerator before serving. Stir occasionally. 
     To serve, spoon beets, eggs and some liquid into a serving bowl and top
with a dollop of sour cream.

                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 145 0 0 0 0 0 0 538