SKU # 88034400001

PICKLED BEETS AND EGGS

8 eggs
2 jars Polstar Pickled Baby Beets, juice reserved
1 onion, chopped
1 cup white sugar

¾ cup cider vinegar
1/2 teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place beets, onion, and peeled eggs in a glass or plastic container. Set aside. In a medium-size saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes. Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using. Makes 8 serving.

PICKLED BABY BEET SALAD

1 jar Polstar Pickled Baby Beets
1/4 cup white sugar
1 tsp Polstar Delicious Mustard

¼ cup white wine vinegar
¼ cup diced red onion

Drain beets, reserving ¼-cup liquid, and slice into ¼ to ½ inch
slivers. Add onions and toss. In a saucepan over medium heat cook the sugar, mustard and reserved ¼ -cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow cooling. Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature. Makes 6 servings