Cooking web notes

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.