Picked Beets and Eggs

How to Cook Recipes Picked Beets and Eggs using 5 ingredients and 5 steps

Picked Beets and Eggs - 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.

Immediately add beets, onion, peppercorns, coriander, and bay leaf; turn off heat.

Let mixture cool slightly, then pour over eggs.

You can cook Picked Beets and Eggs using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients cook Picked Beets and Eggs

1. Prepare 18 large hard boiled eggs.
2. It's 3 can pickled beets sliced.
3. You need 3 cup white vinegar.
4. Prepare 3 cup white sugar.
5. You need 3 tbsp pickling spice.

Picked Beets and Eggs instructions

1. combine sugar, vinegar, and pickling spice in sauce pan and singer over med heat until sugar is dissolved..
2. peel eggs.
3. dump a can of beets (juice and all) into a large glass jar, then place 6 eggs in jar, repeating layers until all the beets and eggs are used.
4. pour vinegar and sugar mixture into jar..
5. refrigerate for 2-3 days before eating, the longer the better.

Picked Beets and Eggs - A great way to use up left-over Easter-eggs too! My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. These are great in your favorite deviled egg recipe, too! This is a simple, but absolute favorite recipe that I have been eating since I was a little wee one. 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. Thank you and good luck