pickled beet eggs
My husband absolutely loves these...He will eat a jar by his self...When the kids were little is when I started making them when we lived on base...I always ate the beets and my husband ate the eggs...The beets turn the white of the egg purple from the juice...The longer you leave them in the juice the darker the white becomes....
prep time
25 Min
cook time
25 Min
method
---
yield
4 serving(s)
Ingredients
- 2 quarts whole or sliced beets, cooked
- 8 large eggs, hard boiled (peeled)
- 3 small sweet red onions (quartered)
- 3 small green bell peppers
- 2 cups apple cidar vinegar
- 3 cups sugar
- 3 teaspoons sea salt
- 1/2 cup grated horse-radish, opt
How To Make pickled beet eggs
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Step 1Dissolve sugar and salt in hot vinegar. Add horse-radish (if used) and bring to a boil.
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Step 2Boil and peel eggs (hard boiled) approx 5 minutes
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Step 3Add beets, eggs, and chopped onion, and bell peppers simmer 20 minutes.
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Step 4Place in 2 sterilized quart jars or keep in the refrigerator. LET THEM FERMENT FOR 3 DAYS
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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