Pickled Eggs In Pickled Beet Juice Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Beets, small young
S
2 cup: Sugar,
2 cup: Water,
2 cup: Vinegar,
1 tsp: Cloves,
1 tsp: Allspice,
1 tbsp: Cinnamon,
Directions:
Select small, young beets. Wash. Leave 3 inches of tops on and
roots. Cook until skins slip easily (about 15 minutes).
Pack beets into jars within 1/2 inch of top. Pour boiling liquid
syrup over beets to within 1/2 inch of top of jar. Process for 30
minutes in boiling water bath.
After the beets have had time to "cure" (about 2 months), we then eat
about 1/2 of the beets out of a quart jar, drop hard- boiled eggs
into the pickled beet juice, and put into the refrigerator for about
2 weeks. By then, the beet color will have penetrated into the whites
of the eggs nearly to the yolk area. Of course, a much simpler way
would be simply to buy a large jar of pickled beets, eat about 1/2,
and drop in hard- boiled eggs; then, refrigerate and leave for a
couple of weeks until the beet juice has penetrated.
Source from luhu.jp
roots. Cook until skins slip easily (about 15 minutes).
Pack beets into jars within 1/2 inch of top. Pour boiling liquid
syrup over beets to within 1/2 inch of top of jar. Process for 30
minutes in boiling water bath.
After the beets have had time to "cure" (about 2 months), we then eat
about 1/2 of the beets out of a quart jar, drop hard- boiled eggs
into the pickled beet juice, and put into the refrigerator for about
2 weeks. By then, the beet color will have penetrated into the whites
of the eggs nearly to the yolk area. Of course, a much simpler way
would be simply to buy a large jar of pickled beets, eat about 1/2,
and drop in hard- boiled eggs; then, refrigerate and leave for a
couple of weeks until the beet juice has penetrated.
Source from luhu.jp