Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Red Beet Eggs
4 cups white vinegar
2 cups granulated sugar
2 teaspoons salt
2 dozen hard-boiled eggs (shelled)
2 large cans red beets with juice
In saucepan bring the vinegar, beet juice, sugar and salt to boiling. Remove from heat; add eggs and beets.
When cool, place in a container and refrigerate. Leave in refrigerator for two hours before eating.
Eggs get better the longer they sit in juice, although they will start to get rubbery after a week.
