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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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This is a different but delicious pickled egg. A great little snack Ingredients:
gallon pickle jar |
2 1/2 dozen small eggs |
2 cans of beets (doesn't matter if they're sliced, diced, or whole...get the cheapest) |
1 onion sliced |
1 tsp of salt |
1 tsp of peppercorns |
1 bell pepper sliced |
1 cup of tap water |
vinegar (enough to fill the remainder of the jar with a couple of inches at the top to spare) |
Directions:
1. Boil eggs until they are hard in the center.
2. Cool and peel.
3. Put in pickle jar.
4. Add beets, onion, salt, peppercorns, water, water and vinegar.
5. Place in the fridge for at least 3 weeks.
6. Once a week flip the jar over to keep the ingredients from settling
7. You'll know when they are ready when they deep purple and the center in no longer yellow .
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