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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Either you like pickled eggs - or you hate them (and that's the way it is with my husband and me - I'm the lover). Prep time does not include cooking the eggs. Ingredients:
1 1/2 cups sugar |
2 cups vinegar |
1 cup water |
5 -6 tablespoons pickling spices, with bay leaves (see note) |
3/4 teaspoon salt |
2 (15 ounce) cans beets, including juice |
2 dozen hard-boiled eggs, peeled |
Directions:
1. Combine first 6 ingredients in a large saucepan.
2. Bring to a boil to dissolve sugar.
3. Place peeled eggs in a container; pour beets and pickling juice over them.
4. Refrigerate at least 24 hours before serving.
5. NOTE: I tie the pickling spices in a piece of cheesecloth. Otherwise, the spices stick to the eggs and beets. Just keep the ball of spices in with the eggs and beets - do not discard it.
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