“I found this recipe in a very old family cookbook. My dad used to make these all of the time.”
READY IN:
25mins
SERVES:
6
YIELD:
1 egg
UNITS:
US

Ingredients Nutrition

  • 6 eggs, hard-boiled and peeled
  • 16 ounces canned beets, undrained
  • 34 cup cider vinegar
  • 14 cup sugar
  • 1 teaspoon pickling spices
  • 13 cup water
  • 1 pinch salt

Directions

  1. Place eggs in a wide mouthed, half-gallon canning jar or other covered container.
  2. Put beets and liquid into a medium size saucepan. Add vinegar, sugar, spices, water and salt. Bring just to boiling, stirring until sugar is dissolved. Pour beets and vinegar mixture into jar with eggs; adding additional water as needed to cover.
  3. Cover jar and place in refrigerator to be served in 2-3 days.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: