| The official MSM Curator version |
| In a large saucepan, heat 4 cans of sliced red beets. While they are heating, add vinegar to taste. (We like ours slightly more tart than sweet.) If it becomes too tart, add a little sugar to remove the edge. Heat the beet mixture until steaming, but don't boil. Turn down the heat. Peel and rinse the eggs, put them right in the beet mixture, and continue to heat for 5 minutes more. Then turn off the heat and let them soak for a while to absorb the beet juice and flavor. After they cool some, carefully put the eggs in the bottom of a 1-gallon pickle jar (this is why every cook should have one). Then cover them with the beets and juice. Let the beets and eggs marinate like this in the refrigerator for a day or more before serving. Mmm ... |
| The Salad Chef presents ... Pickled Eggs at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Salads | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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| 1 dozen hard boiled eggs, still warm 4 15-ounce cans of sliced red beets 1/2 to 1 cup of apple cider vinegar A little sugar as needed to reduce tartness |
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