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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This is my mom's famous recipe (at least with those who have tasted them) for pickled red beet eggs. They're a must at any picnic, and never go to waste. The longer they marinate, the better they look and taste, so try not to dip into them for at least 3 days. TIP: I like my eggs to be a nice dark pink, and to have plenty of extra beet slices, so I usually double up on the red beets and juice. You can also use small eggs instead of large if you're making them for a crowd. Time does not include cooking or marinating the eggs. Ingredients:
4 cups water |
1 (16 ounce) jar pickled beets, with juice |
1 cup vinegar |
1/2 cup sugar |
1 medium bay leaf |
2 teaspoons pickling spices |
1/2 teaspoon salt |
12 hard-boiled eggs |
Directions:
1. Mix first seven ingredients in a large jar. (Mom used a big mason jar, I use a one-gallon sun tea jar without a spout.).
2. Add the eggs, and refrigerate for several days.
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