Red beet eggs

Garlic Pickled Eggs (can be make Pink!)

16 eggs, hard-boiled and peeled

1 onion, sliced into 1/4" rings

1-1/2 cups white vinegar

1-1/2 cups water OR juice from 2-15 oz. cans of beets, adding water to equal 1-1/2 cups liquid

1/2 cup granulated sugar

10 cloves garlic, peeled and crushed

Divide eggs, beets and onion rings between 2- 1-quart jars.
In a medium saucepan, bring to a boil the vinegar, water and/or beet juice, sugar and garlic cloves.
Stir to dissolve sugar. Remove from heat and allow to cool about 15 minutes.
Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.

Adjust all ingredients to taste.

*Liquid amounts will vary by egg and beet sizes.

We make the pink ones, and eat the beets and eggs with spinach salad or as a snack. Add red pepper flakes for heat!
 

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