Pickled Eggs with Sliced Beets
Source of Recipe
My mother
Recipe Introduction
Make this about 5 days ahead. The longer they sit, the better they get. I make them for the holidays...Thanksgiving, Christmas & Easter.
List of Ingredients
- 3 dozen small eggs
- 2 1/ 2 cans sliced beets, drained (save juice)
- 3 cups of cider vinegar
- 3 cups of water (use the saved beet juice and add water to make 3 cups)
- 3 cups of sugar
- 2 tsp of ground cloves
- 2 tsp allspice
- 2 tsp cinnamon
Instructions
- Drain sliced beets, reserving the juice. Boil and peel eggs. Place eggs in a 1 gallon jar, layering sliced beets in between. (I saved a big pickle jar with the lid and use it everytime)
- Heat vinegar, water/beet juice, and sugar, stirring until sugar dissolves. Then turn heat to low and add the cloves, allspice and cinnamon. Let this simmer for 10 - 15 minutes.
- Pour over eggs and sliced beets and refrigerate for about 5 days. I take mine out a few times a day and stir, because the spices tend to settle at the bottom.
Final Comments
The beet juice will turn the eggs a pretty purple. Really great for Easter.
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