Pickled Eggs Recipe

Ingredients
<br>- 1 (15 ounce) can red beets
<br>- 1/4 cup brown sugar
<br>- 1/2 cup white vinegar
<br>- 1/2 cup cold water
<br>- 1/2 teaspoon salt
<br>- 4 whole cloves
<br>- 1 small cinnamon stick
<br>- 6 hard-cooked eggs
<br><p></p>Directions
<br>step 1: Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
<br>step 2: Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
<br>step 3: Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid.  Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.
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Ingredients
- 1 (15 ounce) can red beets
- 1/4 cup brown sugar
- 1/2 cup white vinegar
- 1/2 cup cold water
- 1/2 teaspoon salt
- 4 whole cloves
- 1 small cinnamon stick
- 6 hard-cooked eggs

Directions
step 1: Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
step 2: Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
step 3: Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.

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