Mom's red-beet eggs (pickled eggs)

12 Servings

Ingredients

Quantity Ingredient
12 Whole hard-boiled eggs, peeled
2 cans Small whole red beets (14-15 oz each), drained, reserve juice for below
½ cup Granulated sugar
½ cup Apple cider vinegar
1 cup Red beet juice + water if needed

Directions

The quantities above are roughly correct and doubled from mom's basic recipe. Here is how she would do it in fact: Measure ½ cup granulated sugar into a 2 cup measuring cup. Fill the cup to the 1 cup mark with apple cider vinegar. Then fill to the 2 cup mark with drained red beet juice. If there isn't enough juice, add water to fill the 2 cup measure. Stir to dissolve sugar and taste for sweet and sour taste. Adjust if necessary. Add peeled hard boiled eggs and red beets. I prefer small whole beets, but you can use sliced or any type you want.

Refrigerate at least 24 hours for them to develope a nice red-purple color.

I always loved the "whites" of the egg, but tossed the yolks. To make it last longer, we have added more hard boiled eggs to leftover juice several times without getting sick. Just keep them refrigerated.

You can use this basic Sweet 'n Sour Sauce (using all water instead of red beet juice) to flavor steamed spinach (with a bit of cooked bacon....actually alot if I make it), or other vegetables and salads.

Recipe by: Mary Shermeyer (my mom) Posted to TNT - Prodigy's Recipe Exchange Newsletter by 4paws@... (Shermeyer-Gail) on Mar 26, 1997

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