AMISH PICKLED RED BEET EGGS
How to make Amish Pickled Red Beet Eggs
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Drain liquid from the beets into saucepan. Place beets, onions and eggs into a large bowl or pitcher-I use a quart jar.
- Pour sugar and vinegar into saucepan with the beet liquid and bring to a boil. Reduce heat to low, and let simmer 15 minutes.
- Pour the beet juice over the eggs and veggies. Seal bowl or pitcher and refrigerate for at least one to three days.
- Notes:
- *I feel from making these eggs, this recipe as written might make 6 eggs, 5 is my personal maximum. Comments suggest water should be an ingredient, I've never bothered to figure that out, I just make 5 flavorful eggs:@)
- You do not want the liquid to evaporate in the pan folks, bring to a gentle boil and reduce that heat immediately to barely a bubble. You'll need all the liquid you have to cover the eggs/beets.
- I've used red, cider and white vinegar, I prefer cider.
- If you just want to try this recipe (maybe as a test batch), it will work with 3 eggs in a pint jar.
- They'll last in the fridge for weeks, I like the fresh flavor of about 2-3 days.
- A wonderful side note to this recipe is, it makes great pickled beets too-yum!!!
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