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Nancy's Kitchen - Tried and Tested Recipes
Hershey Bar Pie
Pennsylvania Dutch Picked Beets and
Eggs
10 sm. beets
1 c.
vinegar
1 c. water
1/2 c. brown
sugar
1 tsp. salt
6 hard boiled
eggs
Boil beets until tender.
Remove skins. Dissolve sugar and salt in
vinegar and water. Add to beet liquid
and bring to a boil. Pour over beets,
let stand overnight. Next day replace
beets with eggs and let stand overnight
again. If desired, a stick of cinnamon
and 3 or 4 cloves may be added to the
juice. To serve, slice the eggs in half
lengthwise.
Note: I used whole
canned beets, drained and use the 1 cup
of drained beet juice instead of the
water.
http://www.nancyskitchen.com
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