Beet Pickled Eggs

Beets! I mixed canned beets, white vinegar, and hard-boiled eggs in a Mason jar and this is what happened. The eggs (after 3 days of marinating in the fridge) become pickled and purple.
These would be a fun Easter treat but they also work for every day. Eat them plain for a snack (I add a little bit of salt), slice and put them on a salad for a dash of protein, or make a stunning deviled egg appetizer.

Beet Pickled Eggs
Ingredients
  • 12 large eggs
  • 1-15 ounce can whole beets with their juice (or sliced ones if you can’t find whole)
  • 2 cups white vinegar

Directions
  • Heat a large saucepan with enough water to cover the eggs to a boil. Using a spoon place eggs in water and then lower the heat to a simmer. Cook for 15 minutes.
  • Put pan into sink and add ice to cool and wait 15 minutes. Peel eggs.
  • Place 12 eggs into two 1 quart mason jars (6 in each jar). Add ½ the beets and beet juice to each jar. Then add 1 cup of white vinegar to each jar and top the jars with water so the eggs and beets are submerged.
  • Place in refrigerator and wait three days to enjoy. Pickled eggs last one month (maybe more) in the refrigerator.

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