plath
12-02-2004, 03:50 PM
INGREDIENTS:
* 1 (15 ounce) can red beets
* 1/4 cup brown sugar
* 1/2 cup white vinegar
* 1/2 cup cold water
* 1/2 teaspoon salt
* 4 whole cloves
* 1 small cinnamon stick
* 6 hard-cooked eggs
DIRECTIONS:
1. Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
2. Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
3. Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.
* 1 (15 ounce) can red beets
* 1/4 cup brown sugar
* 1/2 cup white vinegar
* 1/2 cup cold water
* 1/2 teaspoon salt
* 4 whole cloves
* 1 small cinnamon stick
* 6 hard-cooked eggs
DIRECTIONS:
1. Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
2. Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
3. Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.