Aunt Ina's Pickled Red Eggs and Beets
By
Kathie Carr
@kathiecc
1
We can't have a family reunion without these. Aunt Ina made them and then my Mom started making them for the other side of the family, too. Now I'm the one who makes the red eggs.
Ingredients
- 8
- hard boiled eggs, peeled
- 2 can(s)
- (15 ounces each) whole pickled beets, drain and reserve juice
- 2
- large onions, thinly sliced
- 1
- cup sugar
- 3/4 c
- apple cider vinegar
- 1/2 tsp
- salt
- 1/8 tsp
- black pepper
- 2
- bay leaves
- 12
- whole cloves
How to Make Aunt Ina's Pickled Red Eggs and Beets
- 1Place eggs, beets, and onions in a non- reactive glass or plastic container. Set aside.
In a medium non-reactive saucepan combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat and simmer for 5 minutes. Pour hot liquid over eggs and beets. Cover and refrigerate for 24-48 hours before serving. To serve remove bay leaves, cloves (and onions, if desired) and serve cold. - 2These eggs will not spoil for a long time but they become tough after 3 or 4 days so should be used up before then.
