Rosalyn Price English's Profile

We love these in our house. I can beets every year so that we can make these for salads and snacks. I do keep them in the fridge for at least a week before using, and I cut back on the vinegar so that they don't 'bite' so much. This is an old Amish/Pennsylvania Dutch recipe, and there are many variations.
Regardless, any time I bring them to a gathering, I never have leftovers.
One note - for the best quality egg mouth-feel and nutritional kick, use pastured, local eggs.
- Rosalyn
www.rosalynpricenglish.com