Pickled Red Eggs

Recipe Ingredients

16		Hard boiled eggs - cooled
		Shelled
1 cup	237ml	Beet juice
3 cups	711ml	Cider vinegar
1 teaspoon	5ml	-- whole cloves, allspice, and peppercorns
1/2		Ginger root

Recipe Instructions

Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs.

Small cooked beets may also be pickled along with the eggs.

Source:
[email protected] (Christi Wilson)

Rating

Average rating:

10 (1 votes)

Submit your rating:

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

Click a star to rate this recipe.