teacherman's amish pickled eggs and beets
★★★★★
2
Living with several Amish country neighbors, we have had lots of wonderful culinary experiences. This super simple, super scrumptious, sweet side dish "beet" similar recipes I have tried.
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Ingredients For teacherman's amish pickled eggs and beets
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10eggs, hard boiled
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215 ounce jars of sliced beets, juice reserved
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1onion, chopped
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1 cwhite sugar
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3/4 capple cider vinegar
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1/2 tspsalt
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1/8 tspblack pepper
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3bay leaves
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15whole cloves
How To Make teacherman's amish pickled eggs and beets
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1Boil the eggs, cool and peel.
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2Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
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3In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
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4Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
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5**NOTE: Shake up jar two times a day for even coloring. I refrigerate for FOUR days to have the purple hue permeate the entire egg white. Sometimes I cut the eggs in half right before serving for an added visual pizazz! **Also, I've boiled fresh beets, reserving that juice, and have had great-if not better-results.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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