Monday, October 17, 2011

Pickled Eggs & Beets

Growing up I can remember my mom making pickled eggs & beets in a very large pickle jar (the biggest jar she could find). Our entire family loved them so she had to make 2 dozen at a time. This is her recipe, tried & true.

8 eggs (boil 7 minutes and put in ice water - makes peeling easy)
1 c apple cider vinegar
1/2 c water
1 (15oz) can beets
1/2 c sugar ( I use just a little less). When I triple recipe I use exactly 1 cup of sugar.

Combine beets, water, vinegar, sugar. Stir until sugar is dissolved. Add eggs. Place in refrigerator. You can test them in 2 days. They should be ready.

I triple the recipe so we have for awhile. They last a very long time unless you really love them. You can add new eggs to the juice mixture when you have eaten all your eggs.
Recipe courtesy: My mom, Judy

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