Beet Pickled Eggs Recipe
Recipe by melsaywhat
Ingredients- 16 oz. Beets
- 1-3/4 cups White Vinegar
- 1 cup Sugar
- 1-1/2 tbsp. Whole Allspice
- 1 stick Cinnamon, halved
- 8 eggs, hard-boiled and peeled
- Lay the eggs in a sauce pan or pot, large enough for a single layer.
- Cover eggs with 1 inch deep of cold water.
- Cover the pan or pot with a lid and bring the water to a boil.
- Remove from heat and allow eggs to sit in the hot water for 10 to 15 minutes, depending on the size of the eggs.
- Allow to cool completely in a bowl of cold water.
- Peel immediately after cooling.
- Remove the shell.
- Put the eggs in a quart sized jar with a tight fitting lid.
- Keeping the juice, drain the beets and store them for another use.
- In a saucepan, combine the beet juice with the spices, sugar and vinegar.
- Bring the mixture to a slow boil, stirring until the sugar has dissolved.
- Simmer for 5 minutes.
- Pour the hot liquid over the eggs and tightly screw on the lid.
- Let the jar sit on the counter until it cools and then refrigerate.
- Flavors will blend within several hours and eggs can be stored in the refrigerator for a week.
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