|
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. |
|