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| Pickled Eggs |
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| Category: Eggs & Cheese |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 1 | cup | Sugar |
| 1 | cup | Cider Vinegar |
| 1 | tbsp | Whole Cloves |
| 2 | tbsp | Cinnamon Bark, broken up |
| 1 | can | Sliced Beets (15 oz) |
| 10 | | Eggs, hard-boiled and peeled |
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| Instructions: |
| 1. | Cook first four ingredients until they come to a boil. |
| 2. | Add juice and all the sliced beets from the can. |
| 3. | Heat until it is just hot. |
| 4. | Pour over eggs and refrigerate for 24 hours. |
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| Recipe submitted 12/8/2006 |
