Pickled Eggs in Pickled Beet Juice

Pickled Eggs in Pickled Beet Juice Ingredients

Beets, small young	2 c Vinegar
S	1 ts Cloves
2 c Sugar	1 ts Allspice
2 c Water	1 tb Cinnamon

Instructions for Pickled Eggs in Pickled Beet Juice

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: EggsCuisine: Uncategorized

More like this...

Moms Red-Beet Eggs (Pickled Eggs)

Carrot-Apple-Beet-Parsley Juice (Sweet Beet Juice)

Pickled Beets and Eggs

Pickled Eggs and Beets

Pickled Eggs and Red Beets

Ingredient Insight - look inside this recipe