Pickled Eggs In Pickled Beet Juice
Serving Size : 1
Ingredients for prepare Pickled Eggs In Pickled Beet Juice
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | x | Beets, small young |
pickled eggs in pickled beet juice |
| 1 | t | Cloves |
| 1 | t | Allspice |
| 1 | tb | Cinnamon |
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pickled eggs in pickled beet juice |
| 2 | c | Sugar |
| 2 | c | Water |
| 2 | c | Vinegar |
recipe Pickled Eggs In Pickled Beet Juice
Select small, young beets. Wash. Leave 3 inches of tops on and
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roots. Cook until skins slip easily (about 15 minutes). Pack beets into jars
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within 1/2 inch of top. Pour boiling liquid syrup over beets to within 1/2 inch of top
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of jar. Process for 30 minutes in boiling water bath. After the beets have had time
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to "cure" (about 2 months), we then eat about 1/2 of the beets out of a quart jar,
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drop hard- boiled eggs into the pickled beet juice, and put into the refrigerator
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for about 2 weeks. By then, the beet color will have penetrated into the whites of
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the eggs nearly to the yolk area. Of course, a much simpler
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way would be simply to buy a large jar of pickled beets, eat about 1/2, and drop in
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hard- boiled eggs; then, refrigerate and leave for a couple of weeks until the beet juice has penetrated.
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