Pickled Beets and Eggs
Serves 4
Ingredients
- 6 hardboiled eggs, peeled
- 3 cups whole beets or canned or canned, juices drained from canned beets, or 1/2 cup water simmered with fresh beets
- 1 cup rice vinegar
- 2 tablespoons brown sugar
- 4 tablespoons granulated sugar
- 1/8 teaspoon salt
Directions
Hard-boil 6 eggs. Peel, rinse, and place in large jar. Simmer fresh, cleaned beets with water in a tightly covered pan until slightly tender. Drain water or drain juice from canned beets, reserve liquid. Place beets in jar and to the reserved liquid add vinegar, sugars and salt. Adjust vinegar and sugars to your personal taste and boil for 5 minutes. Pour this boiling mixture over beets and eggs and close tightly, then cool. Refrigerate and serve the following day. Try adding a clove or two, or some caraway, or both to the pickling juice.
Go Back To Appetizer's