Pickled Beets and Eggs!
This is an old family recipe from passed down from several generations!
12 boiled eggs
2 cans (15 oz.) whole beets
1-2 Tbs vinegar
2-3 Tbs raw sugar
1 1/2 Tbs pickling spice
(put in mesh bag)*
Step one:
Boil eggs and set aside
Step two:
Bring beet juice to boil with raw sugar, apple cider vinegar and pickling spice. When sugar dissolved, cool beet juice to warm. Put warm peeled boiled eggs and pickling spice (it should be in a mesh bag) in the warm beet juice.
Step three:
Chill and let sit overnight or for 2-3 days in the fridge. The longer the eggs sit in the beet juice the deeper the pink the egg whites will get.
* The pickling spice has to be put in a mesh bag so that all the spices wont' get all over the eggs and beets.
Note from Paula: Not all will like eating these pickled eggs and beets, but they sure make your Easter table setting pretty. Those in your family who like pickled beets will love these as well. :)
We love pickled beets, have some from our garden last year. I will have to put a couple of eggs into the beet juice (separate from the beets) just for the pretty looks if nothing else. Happy Easter.
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