Pickled Eggs In Pickled Beet Juice

Recipe Ingredients

		Beets - small young
		S
2 cups	396g / 13oz	Sugar
2 cups	474ml	Water
2 cups	474ml	Vinegar
1 teaspoon	5ml	Cloves
1 teaspoon	5ml	Allspice
1 tablespoon	15ml	Cinnamon

Recipe Instructions

Select small, young beets. Wash. Leave 3 inches of tops on and roots. Cook until skins slip easily (about 15 minutes).

Pack beets into jars within 1/2 inch of top. Pour boiling liquid syrup over beets to within 1/2 inch of top of jar. Process for 30 minutes in boiling water bath.

After the beets have had time to "cure" (about 2 months), we then eat about 1/2 of the beets out of a quart jar, drop hard- boiled eggs into the pickled beet juice, and put into the refrigerator for about 2 weeks. By then, the beet color will have penetrated into the whites of the eggs nearly to the yolk area.

Of course, a much simpler way would be simply to buy a large jar of pickled beets, eat about 1/2, and drop in hard- boiled eggs; then, refrigerate and leave for a couple of weeks until the beet juice has penetrated.

Source:
[email protected] (Christi Wilson)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.