Mimiís Pickled Eggs And Beets

Mimi is my 92-year-old stepmother and this recipe was sent to her in 1939 by her mother during Mimi's first year of marriage to her first husband -she and Dad, who is now 93 have been married 23 years! This will make enough juice for 2 dozen eggs and sev

Boil 2 dozen eggs and remove peels. Put them in a large clear jug with tight fitting lid.

Open 4 cans of beets (not pickled) and drain, reserve juice to add later.

In pot, add 1 quart vinegar
2 C sugar
1 tsp salt
1 2í to 3Ē stick of cinnamon
bay leaf
drained beets

Bring to a boil. Pour over eggs in jar. Add reserved juice to cover. Make a few days before you want to serve them. Beautiful color and tangy too.

Recipe Summary:
Yield: 2 dozen eggs
Prep Time: 10 minutes

Other recipes by Mountain Brook Cottages:
Down South Peach Skillet Pie
Fresh Apple Cake
Quick Zesty Green Beans
Pumpkin Pie Cake Ė Smaller Version
Maqelle's Easy Florentine Rolls
Rosemary Olive Oil Bread
Cinnamon Swirl Orange Bread
Cowboy Coffee Cake
Harvest Pie
Ranch French Bread
Hash Brown And Ham Quiche
Cranberries Jezebel
Cube Steak Parmigiana
Pammie's Apricot Cheese Cake
World's Best Cookies

Recipe Provided By:
Mountain Brook Cottages
Sylva, NC

Sylva Bed and Breakfast Inns