Beet-Pickled Eggs
This recipe is used to preserve eggs for a longer period of time in comparison to having raw eggs stored in a refrigerator.
Easy
Ingredients
Everything you'll need to make this recipe
1
12 chicken eggs
2
2 cans (32 oz total) beets
3
4 cups white vinegar
4
¾ cup granulated sugar
5
1 tablespoon salt
Instructions
Step-by-step guide to making this recipe
1
Place eggs in a large pot with enough water to cover them. Bring to a boil.
2
Boil uncovered for 12 minutes.
12 minutes
3
Drain water.
4
Place eggs in ice-cold water. Crack and peel off shells.
5
Put eggs in a pot with the remaining ingredients, except for the beets.
6
Mix in one can of beet juice, and set the beets aside. Discard any extra juice.
7
Simmer 2–3 minutes.
2–3 minutes
8
Add beets, and pour into a large container.
9
Refrigerate for one or two weeks before serving.
Notes
- •As soon as you add the eggs in with the remaining ingredients at step 5, other spices and sauces can be added to taste. E.g., sriracha sauce.
- •It is important to use a non-reactive container due to the acidity of the pickling solution.