Email to Sandy Greathouse      

Recipe Categories: Beanbag's HOME PAGEAppetizers Barbecue-Grilling Beverages Breads-Bakery Breakfast-Brunch Cakes-Pies Candy CanningandFreezing Casseroles Cookies COOKIES Crockpot-SlowCooker Desserts Eggs-Cheese Ethnic-Italian Ethnic-Oriental Fish-Seafood Fruits Jams-Jelllies-Preserves MainDishes Marinades-Rubs-Gravies Meats Miscellaneous Pasta PicklesandRelishes Pizza-Calzones Poultry Rice-Grains Salads-SaladDressings Sandwiches Sauces SkilletDishes Snacks Soups-Stews-Chowders Vegetables

Pickled Beet Eggs




Source of Recipe


Recipe Collection


Recipe Introduction


OK, I know this recipe may sound strange, but this is a GREAT snack and wonderful sliced up on a salad. Easy to make. Easy to devour.


List of Ingredients




1 dozen hard boiled eggs, peeled
1 can whole beets (15 oz)
1/2 small sweet onion, sliced into rings
1 Cup cider vinegar
1 Cup sugar
1/2 Cup water
2 teaspoons salt
1 Tablespoon pickling spice
1 teaspoon cinnamon or about 1/2 cinnamon stick broken into pieces

Recipe



Put the vinegar, salt, water, salt, pickling spice and cinnamon (stick) into a saucepan and bring to a boil until the sugar dissolves. Take off the heat and pour in the juice from the beet can.

Layer the eggs, beets and onions in a lidded container. When the liquid has cooled (warm is OK, just not boiling), pour over the eggs and beets, cover and put in to the refrigerator.

Move everything around inside about twice a day, or you'll get white spots where the egg presses up against the container...not a disaster, but avoidable.

You can eat them at any point, but they are best after at least two days. I don't know how long they will keep because they've never lasted more than a week in our house.