Pickled Eggs & Beets
It's been over 8 years since Mom last made these family favorites. When I received a lovely glass jar filled with peppermints as a Christmas gift, my first thought was that it would make a great Pickled Eggs & Beets container.
No glass jar? No worries. Use the deepest glass bowl you can find & cover with a plate. Then enjoy the scent of anticipation. =^..^=
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4 can(s)small whole beets (don't throw out the beet liquid!)
1 capple cider vinegar
1 Tbsppickling spice, optional
How to Make Pickled Eggs & Beets
- Pour the hot beet liquid over the beets and eggs in the glass container. Stir well. Cool to room temperature. Cover and let set IN THE REFRIGERATOR for 4 weeks or so. If you can wait... It's OK to sample along the way. Mom often added more boiled & peeled eggs to the beets in the jar so there would be enough for Easter Dinner. =^..^=
- Note: I'd like to thank my friend, Lauren Bishop, for her help in recreating my Mom's recipe by sharing her own. I'd also like to thank my brother, Bob, whose phenomenal memory completed the task.
For those who are curious, Mom always left her Pickled Eggs & Beets set out on the kitchen counter until Easter. However, current safety guidelines recommend that they be refrigerated.