Cucumber Delights

Name: Cucumber Delights
Ingredients: 1 (5 oz.) can white chicken, drained and flaked; 1 hard-cooked egg, chopped fine; 1/2 c. mayonnaise; 1/4 c. finely chopped onion; 1/4 c. finely chopped green pepper; 2 Tbsp. finely chopped toasted pecans; dash of salt; dash of pepper (white); 5 doz. cucumber slices; 5 doz. pecan halves, toasted; 1 can small whole beets (or 1 lb. may use home grown or commercially canned), do not drain; 1 c. cider vinegar; 1/3 c. sugar; 3/4 tsp. salt; 1/4 c. water (about); 8 hard-cooked eggs, shelled

16 ingredients

5 steps

Ingredients

1 (5 oz.) can white chicken, drained and flaked
1 hard-cooked egg, chopped fine
1/2 c. mayonnaise
1/4 c. finely chopped onion
1/4 c. finely chopped green pepper
2 Tbsp. finely chopped toasted pecans
dash of salt
dash of pepper (white)
5 doz. cucumber slices
5 doz. pecan halves, toasted
1 can small whole beets (or 1 lb. may use home grown or commercially canned), do not drain
1 c. cider vinegar
1/3 c. sugar
3/4 tsp. salt
1/4 c. water (about)
8 hard-cooked eggs, shelled

Directions

1

Empty beets and their liquid into a small saucepan; add vinegar, sugar and salt.
2

Heat just until the sugar dissolves; cool to room temperature.
3

Put the eggs in a medium size bowl (or in a half gallon preserving jar).
4

Pour in the beet mixture and add just enough of the water so that the liquid covers the eggs. Cover and marinate 2 to 3 days in the refrigerator before serving, stirring now and then or inverting the jar gently a few times. (This colors the eggs evenly and adds flavor.)
5

To serve, spoon beets, eggs and some liquid into a serving bowl.