Pickled Eggs In Pickled Beet Juice Recipe
Recipe Ingredients
1 beets, small young
S
2 cup sugar
2 cup water
2 cup vinegar
1 tsp cloves
1 tsp allspice
1 tbsp cinnamon
Recipe 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.
Servings: 1
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