Easy Beet Pickled Eggs Recipe

Beet Pickled Eggs Recipe

Recipe by The Future Mrs. Vines

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
  

Cooking Directions

1. Lay the eggs in a sauce pan or pot, large enough for a single layer.
2. Cover eggs with 1 inch deep of cold water.
3. Cover the pan or pot with a lid and bring the water to a boil.
4. Remove from heat and allow eggs to sit in the hot water for 10 to 15 minutes, depending on the size of the eggs.
5. Allow to cool completely in a bowl of cold water.
6. Peel immediately after cooling.
7. Remove the shell.
8. Put the eggs in a quart sized jar with a tight fitting lid.
9. Keeping the juice, drain the beets and store them for another use. 
10. In a saucepan, combine the beet juice with the spices, sugar and vinegar. 
11. Bring the mixture to a slow boil, stirring until the sugar has dissolved. 
12. Simmer for 5 minutes.
    
13. Pour the hot liquid over the eggs and tightly screw on the lid. 
14. Let the jar sit on the counter until it cools and then refrigerate. 
15. Flavors will blend within several hours and eggs can be stored in the refrigerator for a week.