Cookbook:Beet-Pickled Eggs
| Beet-Pickled Eggs | |
|---|---|
| Category | Egg recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This recipe is used to preserve eggs for a longer period of time in comparison to having raw eggs stored in a refrigerator.
Ingredients
[edit | edit source]- 12 chicken eggs
- 2 cans (32 oz total) beets
- 4 cups white vinegar
- ¾ cup granulated sugar
- 1 tablespoon salt
Procedure
[edit | edit source]- Place eggs in a large pot with enough water to cover them. Bring to a boil.
- Boil uncovered for 12 minutes.
- Drain water.
- Place eggs in ice-cold water. Crack and peel off shells.
- Put eggs in a pot with the remaining ingredients, except for the beets.
- Mix in one can of beet juice, and set the beets aside. Discard any extra juice.
- Simmer 2–3 minutes.
- Add beets, and pour into a large container.
- Refrigerate for one or two weeks before serving.
Notes, tips, and variations
[edit | edit source]- As soon as you add the eggs in with the remaining ingredients at step 5, other spices and sauces can be added to taste. E.g., sriracha sauce.
- It is important to use a non-reactive container due to the acidity of the pickling solution.