MOM'S ROSY PICKLED EGGS

MOM'S ROSY PICKLED EGGS image

Yield 1 Gallon

Number Of Ingredients 8

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5 Cups Water
4 Cups Vinegar
4 fresh red beets, peeled
1 Head Garlic Cloves peeled
5 Bay Leaves
2 Tbsp pickling spices
28 Peeled hard cooked eggs
1 large white onion cut into rings

Steps:

In medium sauce pot add water and bring to a boil. Reduce to simmer and add beets. Simmer beets for 45 minutes until softened. Reserve 4 cups of beet cooking juice/water add to a separate bowl. Add vinegar and salt to beet juice and stir to combine. Using your one gallon container, add a layer of sliced beets, onions, a few cloves of garlic, and one tablespoon of the pickling spice to the bottom of the jar. Add as many eggs as will fit in one layer. Continue layering remaining ingredients until you reach the top of the jar. Fill the jar to the top with vinegar water mixture. Close the lid on the jar and place in the refrigerator for at least 4 days.