Pickled Eggs and Beets

How to Making Recipes Pickled Eggs and Beets using 7 ingredients and 3 steps

Pickled Eggs and Beets - Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool. Was ok but I still prefer using jars of pickled beets, the store brand is usually best but pick whichever looks more deep purple.

Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil.

Place eggs in a bowl; top with beets.

You can cook Pickled Eggs and Beets using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients make Pickled Eggs and Beets

1. You need 4 hard boiled eggs, peeled.
2. You need 1 can (14 oz) sliced beets.
3. You need 3/4 cup water.
4. You need 3/4 cup apple cider vinegar.
5. It's 2 tbsp sugar.
6. Prepare 1 tsp salt.
7. Prepare 2 tsp pepper.

Pickled Eggs and Beets step by step

1. Mix all ingredients except eggs in medium saucepan. Bring to boil, then reduce heat to low and simmer for 5 minutes..
2. Place peeled eggs in a glass jar (I use a quart mason jar), and carefully pour contents of saucepan over the eggs. Let cool, put on lid, and store in refrigerator for 24 hours, turning occasionally to pickle the eggs evenly..
3. To serve, remove beets and eggs with slotted spoon, and cut eggs in quarters..

Pickled Eggs and Beets - This recipe keeps well in the refrigerator, and you can add more eggs or beets to the juice at any time, if you need to. Well recieved at picnics and potlucks. Just a few ingredients and so simple to make. These delicious eggs and beets are popular during Easter (great way to use Easter eggs). Try them on top of a salad for a real treat. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator. Thank you and good luck