Amish Pickled Redbeet Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These are fabulous. The redbeets add a mellow flavor to the dressing and the color is incredible. The white of the eggs turn red, becoming more red the longer they are kept in the juices. Ingredients:
2/3 cups sugar |
1 teaspoon salt |
1/2 cup cider vinegar |
1-1/2 cup redbeet juices, reserved from canned beets |
12 hardcooked eggs, peeled |
1 14 to 16-ounce can sliced redbeets, drained and liquid reserved |
Directions:
1. Mix together sugar, salt, vinegar and juice until sugar is dissolved. Place eggs, redbeets in large container. Pour dressing over eggs. Refrigerate overnight. To serve, cut eggs in halves, quarters or slices.
2. Recipe can be halved or doubled. If the juice from the redbeets isn't enough, add water as needed. Freshly cooked redbeets and their cooking liquid can be substituted for canned redbeets.
3. -
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