Pickled Eggs & Beets

Pickled Eggs & Beets
  1. 2 1-pound cans tiny whole beets, drained with juices reserved
  2. 1 small onion, halved and thinly sliced into half-moons (optional)
  3. 8 hard-cooked eggs, peeled
  4. 1 cup 1/2 cup sugar
  5. 1 cup beet juice
  6. 3/4 cup apple cider vinegar
  7. 1-1/2 teaspoons salt
  8. dash of pepper
  9. 2 bay leaves
  10. 12 whole cloves
  1. Place beets, onion, and peeled eggs in a nonreactive glass or plastic container. Set aside.
  2. In a medium-size nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes. Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate 48 hours before using.
recipes https://blog.homlish.net/

Leave a Reply

Your email address will not be published. Required fields are marked *