Pickled Eggs


10-12 hard cooked eggs
1 cup beet juice (fresh is better)
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup white vinegar
1/2 cup cold water
salt and pepper, to taste
1 to 2 tablespoons pickling spices
4 whole cloves
1 stick cinnamon (small)
several slices of cooked beets
several slices of onion


Directions: 1. Pour all liquids into a small sauce pan over medium heat approx. 5 to 6 minutes. 2. Add salt, pepper, sugars, cloves, and cinnamon stick. 3. Stir ocassionally, do not bring to a boil. 4. Place beets into heated mixture for approx. one minute. 5. Using a tight sealing jar, pour mixture into jar and add eggs, beets, and onions alternately. 6. Store in refrigerator for approx. 5 days.


10 to 12 pickled eggs

Reader Comments

Leave a Comment

Pickled eggs. I usually save

Pickled eggs. I usually save the juices from green olives. I hard boil the eggs and put them in the jar with the olive juice. My question is what is the recipe for the green olive juice in jars.?