My family loves pickled eggs and red beets, and during the spring and summer months, I make them often for them. Today, I thought I would share my recipe on how to make them which I got from my aunt about 18 years ago.
Pickled Eggs and Red Beets Recipe
2 cans sliced red beets (about 1 1/2 cups) with juice
8-10 hard boiled eggs, shells removed
1/4 cup granulated sugar
1/4 cup vinegar
4 cups of water, divided
In a large saucepan, bring 2 cups of water to a boil. Stir in the red beet juice (only the juice), granulated sugar and the vinegar. Boil mixture for 5 minutes. Remove from heat. In a large container, combine together 2 cups of cold water, sliced red beets and the peeled hard boiled eggs. Pour the cooked red beet juice/sugar mixture into the container with the eggs and red beets. Cover. Place into the refrigerator for 6 hours or overnight. They are done once the eggs turn a reddish/purple color. They are best served chilled.
Friday, August 10, 2012
Pickled Eggs and Red Beets Recipe
