TEACHERMAN'S AMISH PICKLED EGGS AND BEETS

Teacherman's Amish Pickled Eggs and Beets image

Provided by James Tanis

Time 30m

Number Of Ingredients 9

Previous Next

10 eggs, hard boiled
2 15 ounce jars of sliced beets, juice reserved
1 onion, chopped
1 c white sugar
3/4 c apple cider vinegar
1/2 tsp salt
1/8 tsp black pepper
3 bay leaves
15 whole cloves

Steps:

1. Boil the eggs, cool and peel.
2. Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
3. In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
4. Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
5. **NOTE: Shake up jar two times a day for even coloring. I refrigerate for FOUR days to have the purple hue permeate the entire egg white. Sometimes I cut the eggs in half right before serving for an added visual pizazz! **Also, I've boiled fresh beets, reserving that juice, and have had great-if not better-results.