How To Make Classic Pickled Eggs And Beets Recipe
in 5 Ingredients or Less, Appetizers on Monday, October 24, 2011
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Pickled Eggs and Beets Recipe
My husband makes the best pickled eggs and beets that I have ever tasted, I really don't think its the ingredients but its the way he prepares them.
6-8 hard boiled eggs, shells peeled off
1/2 cup granulated sugar
1/2 cup white vinegar
1 can of sliced beets with juice
2 cups of water
1 tsp. salt (optional)
In a large sauce pan combine the water, granulated sugar, vinegar, salt and just the beet juice (reserve the beets) and bring to a boil. Boil for 3-4 minutes and then turn down to low. Add in the sliced beets and continue cooking on low for 5 minutes. Let beet juice and sliced beets mixture cool for 10 minutes. Pour into your pickled egg container and add in your 6-8 hard boiled eggs, seal container and place into your refrigerator for 6-8 hours before serving.
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This entry was posted on Monday, October 24, 2011 at 10:26 AM and is filed under 5 Ingredients or Less, Appetizers. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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