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