pickled beets and eggs
(1 rating)
What a beautiful color the eggs turn.
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For pickled beets and eggs
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216 ounce cans tiny whole beets, drained with juices reserved
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1 smonion, halved and thinly sliced into half-moons
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8hard boiled eggs, peeled
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1 cbeet juice
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1 csugar
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3/4 capple cider vinegar
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1 1/2 tspsalt
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2bay leaves
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8whole cloves
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4whole allspice
How To Make pickled beets and eggs
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1Place beets, onion, and peeled eggs in a glass or plastic container. Set aside.
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2In a medium-size saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, cloves, and allspice.
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3Bring to a boil, lower heat, and simmer 5 minutes.
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4Immediately pour simmering liquid and spices over beets and eggs.
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5Cool to room temperature, cover, and refrigerate 48 hours before using.
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6Eggs should be good for a week in the refrigerator
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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