Blushing Pickled Eggs
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 10 min  10 min  12 pickled eggs
1 cup     beet juice*     250 mL
1 cup     vinegar     250 mL
1/2 cup     water     125 mL
1/4 cup     sugar     50 mL
2 tsp     pickling spice     10 mL
1/2 tsp     salt     2 mL
1     onion, sliced and separated into rings     1  
12     hard-cooked eggs, peeled     12  
In medium saucepan, combine beet juice, vinegar, water, sugar, pickling spice, salt and onion. Bring to a boil over medium heat, stirring constantly just until the sugar dissolves; reduce heat and simmer 10 minutes. Strain and cool at room temperature.

In large glass jar or container, pour beet juice mixture over whole hard-cooked eggs. Cover and marinate 2 to 3 days in the refrigerator before serving.

*1 can (19 oz/540 mL) beets, drained, yields 1 cup (250 mL) beet juice. Once a jar of pickled eggs has been opened, keep refrigerated for up to 30 days.

Keep a supply of pickled eggs in your refrigerator for a quick snack.



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