April 6, 2014

Pickled Eggs with Beets

On the Menu Today~
Pickled Eggs with Beets

When I was growing up,
our Easter Dinner would not be complete
without these wonderful tasting,
brightly colored eggs.
My mom served pickled eggs & beets
with thinly sliced onions and
warmed sauerkraut.

Pickled Eggs and Beets

  • 2 (15 oz) cans whole beets
  • 12 hard-boiled eggs, peeled
  • 1 cup sugar
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1 tablespoon pickling spice
  • thinly sliced onions
  • warmed sauerkraut
Cooking Directions
  1. Drain beets, reserving 1 cup juice (discard remaining juice or save for another use) Place beets and eggs in a 2-quart glass bowl or jar. In a small saucepan bring the sugar, water, vinegar, reserved beet juice and pickling spice to a boil. Pour over beets and eggs; cool.
  2. Cover tightly and refrigerate for at least 24 hours before serving.

Eggs, BeetsEaster

To serve:

  • Remove eggs and beets with slotted spoon.
  • Place in a bowl with thinly sliced onions.
  • Serve with warmed sauerkraut

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