 | | Pa Dutch Pickled Eggs |
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2 (1 lb. size) cans sm. whole beets
1 c. cider vinegar
1/2 c .sugar
1 tsp. salt
6 hard cooked eggs, shelled
Red-leafed lettuce |
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| Instructions |
| Drain beets. Reserve the liquid. Place the beets in a 1-1/2 quart jar. Measure reserved beet liquid. If necessary, add enough water to measure 1 cup. In small saucepan, combine beet liquid, cider vinegar, sugar and salt; bring to boiling, stirring. Pour mixture over beets; then refrigerate, tightly covered, 24 hours. Next day, remove beets from jar; put eggs in the jar; refrigerate eggs covered, 24 hours. Also, refrigerate beets, covered.
TO SERVE: drain eggs and halve lengthwise. Arrange washed lettuce leaves on plate. Pile pickled beets in center of leaves. Arrange pickles eggs around the beets on the lettuce leaves.
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