TEACHERMAN'S AMISH PICKLED EGGS AND BEETS
Living with several Amish country neighbors, we have had lots of wonderful culinary experiences. This super simple, super scrumptious, sweet side dish "beet" similar recipes I have tried.
Provided by James Tanis
Categories Other Appetizers
Time 30m
Number Of Ingredients 9
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.
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