Picked Beets And Purple Eggs For Easter |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Look so pretty on your Easter Table Ingredients:
picked beets and purple eggs for easter |
6 cups diced cooked beets |
8 hard boiled eggs, peeled |
2 cups water |
1 1/2 cup white vinegar |
1 1/2 cup sugar |
1 cinnamon stick |
20 whole cloves |
5 allspice berries |
Directions:
1. Directions:
2. 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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