Pickled Eggs in Pickled Beet Juice - BigOven 4908
Pickled Eggs in Pickled Beet Juice

Pickled Eggs in Pickled Beet Juice

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Pickled Eggs in Pickled Beet Juice"

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"These are wonderful with a glass of cold beer. They keep well in the fridge. "

- promfh

Ingredients

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

Original recipe makes 1

Servings  

Preparation

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.

Calories Per Serving: 4711 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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These are wonderful with a glass of cold beer. They keep well in the fridge.
promfh 8 years ago
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