Pickled Eggs in Pickled Beet Juice
Pickled Eggs in Pickled Beet Juice recipe
Yield
4 servingsPrep
40 minCook
15 minReady
2 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
beets
small young |
*
|
||
| 2 | cups |
sugar
|
|
| 2 | cups |
water
|
|
| 2 | cups |
vinegar
|
|
| 1 | teaspoon |
cloves
|
|
| 1 | teaspoon |
allspice
|
|
| 1 | tablespoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
beets
small young |
*
|
| 473 | ml |
sugar
|
|
| 473 | ml |
water
|
|
| 473 | ml |
vinegar
|
|
| 5 | ml |
cloves
|
|
| 5 | ml |
allspice
|
|
| 15 | ml |
cinnamon
|
|
Directions
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 ½ inch of top.
Pour boiling liquid syrup over beets to within ½ 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 ½ 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 ½, and drop in hard- boiled eggs; then, refrigerate and leave for a couple of weeks until the beet juice has penetrated.
