|
|
|
|
6 servings
Ingredients:
1 (15 ounce) can red beets1/4 cup brown sugar1/2 cup white vinegar1/2 cup cold water1/2 teaspoon salt4 whole cloves1 small cinnamon stick6 hard-cooked eggs
Instructions:
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.Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.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.
|
|
|
