cplma@marlin.jcu.edu.au (Lynn Alford) (03/19/91)
Easter is fast approaching and so I thought I would share a traditional Easter treat (at least in my family it is traditional :-) ). It will surprise any friend, coworker or member of the family you spring it on. Pennsylvania Dutch Pickled Eggs 4 c white vinegar 2 c sugar 2 T pickling spice 2 t salt 2 bay leaves 2 dozen hard-boiled eggs (shelled) 2 large cans of baby beets (beetroot) drained In medium saucepan over high heat, heat the vinegar, sugar, spice salt and bay leaves to boiling. Remove from heat; add eggs and beets. When cool, place in a container and refrigerate. The eggs will stay edible for a couple of weeks but they will start to get rubbery. I love the sight of someone staring at their first red egg. Lynn Alford cplma@marlin.jcu.edu.au