Pickled eggs may be one of those old-fashioned foods that is near extinction. But this unusual recipe -- and unusual pink-purple color -- still has its fans.
Among them is Sherry Sherrill, who sent in this recipe.
Pickled Eggs
6 hard-boiled eggs
1 cup cider vinegar
1 cup beet juice (from jar/s of beets)
⅓ cup brown sugar
¼ cup chopped onion
3 whole cloves
1. Wash and rinse jar and lid with boiling water. Peel and cool the boiled eggs, then place them in the large jar.
2. Place remaining ingredients in a saucepan and bring to a boil, stirring occasionally.
3. Reduce heat to simmer and cook gently for 10 minutes.
4. Remove pan from heat and let liquid cool.
5. Pour pickling solution over eggs in jar, covering eggs. Seal tightly. Cool to room temperature, then refrigerate.
6. Keep refrigerated. Wait at least two days for eating; eggs will be even better and more pickled after two weeks.
Help
□ Recipe Swap would like a recipe for Waldorf salad.
Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, P.O. Box 3159, Winston-Salem, NC 27102; or e-mail to mhastings@wsjournal.com . Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap .
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