Pickled Eggs And Beets
Holiday, Pickled/Dried/Canned, Snacks And Appetizers
Ingredients
12-16 boiled eggs
1 cup sugar
1 1/4 cups water
1 1/4 cups vinegar
Beet liquid
2 cups pickled beets
2 quart jar
Optional: 1-2 drops red food coloring
Description
Eggs can be temperamental when it comes time to peel them, so you should always boil double what you actually need in the end. Extra eggs can be used up in salads or Scotch Baked Woodcock. Peel the eggs right away, as soon as you can handle them, for your best chance at success.
Directions
In a saucepan, heat up water, sugar, the liquid from the beets, and the vinegar. Simmer until the sugar is completely dissolved, then turn off the heat and allow to cool.
If the beets aren't already sliced, slice them.
Alternate the beets and eggs in a jar. Pour liquid in. Seal and refrigerate at least a week before serving.
The eggs are good for nearly a year, but the longer they are in the liquid, the firmer they get.
Notes
*Starting with already pickled beets will give you a better flavor.
*Instructions for boiling eggs here Boiled eggs