Red Pickled Eggs With Beet Juice Recipe

Pickled Red Beet Eggs Allrecipes

WebFeb 21, 2024 · Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher. Pour sugar and vinegar into the saucepan with beet liquid; …

Rating: 5/5(155)

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RED BEET PICKLED EGGS The Southern Lady Cooks

WebMar 18, 2024 · Step 1. Place juice from the beets, apple cider vinegar, water, brown sugar, pepper and salt in a pot on top of the stove. Bring to …

1. Place juice from the beets, apple cider vinegar, water, brown sugar, pepper and salt in a pot on top of the stove. Bring to a low boil and cook for about 5 minutes. Place eggs, sliced beets and onion rings in a jar that has a lid.
2. Pour the boiled beet juice mixture over the eggs, beets and onions. Put the lid on and place in refrigerator for at least 24 hours. I usually do about 2 days and stir a couple times so the eggs get colored evenly. You can add more vinegar or more water depending on whether you like them less strong or stronger.
3. You can also add spices like garlic cloves, cinnamon, bay leaves or regular cloves. We like them as the recipe states above but this is a fun recipe to experiment with and make to suit your taste. Makes 6 pickled red beet eggs.

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Pickled Red Beet Eggs Simple Seasonal

WebApr 8, 2020 · Discard the shells. Drain the beets, reserving 1 C of the juice. Place the beets at the bottom of the mason jar. Next, layer the cooked, …

1. Cook the eggs with these easy-peel instructions. In a large pot bring 1 inch of water to a boil. Once the water is boiling, reduce the heat to medium-low. Place the eggs into a steaming basket, and then into the pot so that they are not touching the water in the pot, and cover. Steam for 13 minutes. Next, place the eggs into an ice bath and cool for 15 minutes. Tap the eggs on your kitchen counter and easily peel. Discard the shells.
2. Drain the beets, reserving 1 C of the juice.
3. Place the beets at the bottom of the mason jar. Next, layer the cooked, peeled eggs on top of the beets.
4. In a small sauce pan combine the sugar, water, cider vinegar, cinnamon stick, cloves, peppercorns, allspice berries, bay leaf and the 1 C of reserved beet juice. Bring to a boil and then remove from the heat. Place the onions in the hot liquid and allow it to cool for 15 minutes. Pour the partially-cooled liquid through a strainer, separating out the spices, into the jar with the beets and eggs.

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