Amish Pickled Eggs and Beets
photo by Billy Green
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 cup cider vinegar
- 1 cup beet juice (add water, if necessary, to make 1 cup)
- 1⁄2 cup brown sugar (packed)
- 1 teaspoon salt
- 6 hard-boiled eggs, shelled
- 1 (15 ounce) can small round beets
directions
- Boil first four ingredients gently for 5 minutes.
- Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
- To serve, cut eggs in half or quarters.
Reviews
-
Thank you so much for sharing your recipe. I have always wanted to try pickled eggs but wanted to make them, not buy them. I used your recipe for a base, doubled it added a cap of pickling spices, tossed in cinnamon stick and some onion as I had some to use up. I did forget the salt. But after tasting them three days later, realized that I like this recipe salt free. Of course, I have nothing to compare it to... But, my family really likes them. In fact, we are going to eat the rest on Easter. Thanks again!
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.