If you love pickled beets, you'll love pickled eggs. A popular deli item, it's easy to make these at home. They can be refrigerated up to two weeks, if they last that long.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 cup sugar
- 2 cups cider vinegar
- 2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon whole cloves
- 1 tablespoon whole allspice
- 2 cinnamon sticks
- 15 medium beets, untrimmed and unpeeled
- 3 medium onions, sliced 1/4 inch thick
- 18 large eggs, hard-boiled and peeled
Preparation:
Combine the sugar, vinegar, water, salt, cloves, allspice, and cinnamon sticks in a saucepan and place over medium heat. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove from the heat and reserve.
Wash the beets and trim the stems, leaving about 1 inch of stem. Place in a pot, cover with water, and boil for 15 to 20 minutes, or until the beets are just tender. Drain, cool, and peel them. Place the beets, onions, and hard-boiled eggs in a large jar and pour the sugar-vinegar mixture over them. Cover tightly, allow to cool, and store in the refrigerator up to two weeks.
Yield: About 1 gallon
Source: Special Occasions by John Hadamuscin (Harmony Books)
Reprinted with express written permission.
Wash the beets and trim the stems, leaving about 1 inch of stem. Place in a pot, cover with water, and boil for 15 to 20 minutes, or until the beets are just tender. Drain, cool, and peel them. Place the beets, onions, and hard-boiled eggs in a large jar and pour the sugar-vinegar mixture over them. Cover tightly, allow to cool, and store in the refrigerator up to two weeks.
Yield: About 1 gallon
Source: Special Occasions by John Hadamuscin (Harmony Books)
Reprinted with express written permission.
