One Review
You must be logged in to post a review.
For all your pickling needs. These are great as a bright and colorful addition to salads.
1. Drain the beets, reserving the liquid. There should be 1 cup of liquid left. If too much has evaporated, simply add water. Put the eggs, beets, and onion in 1 large jar.
2. Combine the beet liquid, vinegars, sugar, salt, mustard seed and garlic in a small saucepan, bring to a boil, and simmer for 3-4 minutes to dissolve the sugar completely.
3. Pour the hot brine over the contents of the jar to cover. Cool to room temperature and seal the jar and refrigerate for at least 1 week before serving.
Tip 1: For perfect hard boiled eggs, place them in a pot of cold water and bring the water to a boil. Once the water begins to boil, reduce the heat to a simmer and time 8-10 minutes more. Remove from the heat and run under cold water until they’re at room temperature.
Tip 2: To cook the beets, peel them and quarter them. If the beet is large, cut it into eighths. Place them in a small pot and add water two inches above the beets. Cover and simmer until fork tender.
4 Comments
Leave a Comment
You must be logged in to post a comment.
Cathy Bray on 10.31.2010
Pretty! Can’t wait to make them!
mollysmommy on 6.4.2010
this reminds me of my nana hon. i always looked forward to these when i would visit in the summer, now i can’t wait to make them!
Janene on 6.4.2010
My Gran used to make these too! I’ve never really cared for beets, but for some reason liked those purple eggs.
Oma Connie on 6.4.2010
This reminds me of my grandmother….she always made these with the left over hard boiled from Easter. I love them and the pickled beets. I can’t wait for our beets to come up in the garden.