Grandma Sterling's Pickled Eggs
Grandma Sterling's Pickled Eggs recipe
Yield
12 servingsPrep
20 minCook
20 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
beets
|
*
|
|
| 12 | large |
eggs
or as many as desired |
|
| Beet pickling liquor | |||
| 1 | cup |
vinegar
cider |
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
pickling spices
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
beets
|
*
|
| 12 | large |
eggs
or as many as desired |
|
| Beet pickling liquor | |||
| 237 | ml |
vinegar
cider |
|
| 237 | ml |
sugar
|
|
| 15 | ml |
pickling spices
|
*
|
Directions
Wash and boil 6 fresh beets.
After cooking the skins will slip off easily.
Cut beets into ¼ or 1/8's.
Reserve ½ cup of the liquid the beets were cooked in.
Hard boil as many eggs as desired.
Warning they go fast, so a dozen won't last long, two dozen is better.
Depends on the size of the jar you must put them in.
Peel using the `shake the pan' method, and while still warm place in a jar with the beets and the ½ cup of the reserved beet juice and cover with the warm liquor.
(Beet liquor directions) Heat the vinegar and sugar until sugar is dissolved.
Add pickling spices.
Pour over eggs and beets in a glass jar.
Let sit until room temperature, then refrigerate.
