Beet Pickled Eggs are a beloved classic.
My recipe is based on the one I learned 40 years ago from my elders on how to pickle beets for canning.
Beet Pickled Eggs
Ingredients:
Directions:
- Hard boil and peel eggs.
- Combine the water, vinegar, and sugar in a small saucepan and bring to a low boil. Stir until sugar is dissolved.
- Add the eggs and beets in layers in a 1/2 gallon glass jar (or split between 2 quart jars) and pour the hot brine from step 2 over the eggs.
- Cover, chill, and refrigerate for at least 1 week.
To spice it up, you can add a handful of pickling spice.
To pickle beets, use the
1/3 water, 1/3 vinegar, 1/3 sugar ratio for the brine.
