Pickled Beets and Eggs
Source of Recipe
Jacobs Granny
Recipe Introduction
My mom and grandma ( I just recently tried the pear infused vinegar and it's fabulous for a nice change and flavor) Use what you like best.
List of Ingredients
Pickled Beets and Eggs
8 eggs, already hard boiled or boil them off now if you want
2 15 ounce cans whole pickled beets, juice reserved
1 small onion cut in half then sliced very thin
1/2 cup white sugar
1/2 cup agave nectar, or use whole cup if you want of sugar instead
1/2 cup apple cider vinegar
1/4 cup pear infused vinegar, or white balsamic vinegar, OR, use all apple cider if you like,but the pear infused makes a marvelous flavored beet and egg for a change
1/2 tsp salt
Good shake of black pepper
1 large, or 2 smaller whole bay leaves
10 whole cloves
1 large orange zested and juiced
Recipe
If boiling off eggs, day of preparation; place eggs in medium sized pot and cover with water.
Add 1 tbsp white vinegar to the water.
Bring to a boil.
Let boil for 2 minutes, then, remove from heat and let sit covered for 1/2 hour.
Remove from water, cool down then peel.
In a glass or plastic deep container, put the beets, onion and peeled eggs.
Set aside.
In a non reactive saucepan, combine sugar, orange zest and juice of orange, reserved beet juice, vinegar, salt, pepper, bay leaves and cloves.
Bring to a boil.
Lower heat and simmer for about 5 - 6 minutes.
Pour hot liquid over beets, onions, and eggs.
Cover and refrigerate for at least 24 hours, to 48 hours before using for optimum flavor.
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