Beet-Pickled Eggs

Name: Beet-Pickled Eggs
Ingredients: 12 chicken eggs; 2 cans (32 oz total) beets; 4 cups white vinegar; ¾ cup granulated sugar; 1 tablespoon salt

This recipe is used to preserve eggs for a longer period of time in comparison to having raw eggs stored in a refrigerator.

Ingredients

12 chicken eggs
2 cans (32 oz total) beets
4 cups white vinegar
¾ cup granulated sugar
1 tablespoon salt

Steps

Place eggs in a large pot with enough water to cover them. Bring to a boil.
Boil uncovered for 12 minutes.
Drain water.
Place eggs in ice-cold water. Crack and peel off shells.
Put eggs in a pot with the remaining ingredients, except for the beets.
Mix in one can of beet juice, and set the beets aside. Discard any extra juice.
Simmer 2–3 minutes.
Add beets, and pour into a large container.
Refrigerate for one or two weeks before serving.

More recipes with eggs, beets or vinegar

Adapted from “Beet-Pickled Eggs” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.