Beet Pickled Eggs 1 dozen xlrg or jumbo eggs 1 red beet, peeled and cut into 8ths 2 ¼ cups white vinegar 2 cups water 2 tablespoons sugar 1 teaspoon salt 2 teaspoons mustard seeds 1 tablespoon ...

All you need to do is combine a 1/2 cup of distilled vinegar, a 1/2 cup of water, 1 Tbsp. kosher salt, 1 Tbsp light brown sugar, and one small beet (shredded on a box grater) in a pot.

10 hard-cooked eggs 1 cup vinegar Salt and pepper DIRECTIONS Drain beets. Add vinegar to juice and about 1 teaspoon salt and 1/4 teaspoon pepper. Other seasonings may be added if you wish. Cloves are ...

Blech. But I liked the idea of having vinegar flavor the eggs, that they picked up color in the actual egg white — pretty — and that quick-pickled beets and red onions are delicious.

Pour the brine over the beets and eggs. 3. Store in the refrigerator for 1 or 2 days before eating. The eggs will keep for 1 week; the beets for 2 weeks.

Pickled beets and eggs go down well with a tall mug of Pilsner draft and a slice of pumpernickel — baked fresh that morning. Pickling vegetables was an old-fashioned way of dealing with a bumper ...

The first time I saw hard-boiled eggs that had been pickled in beet juice, I found them a bit garish. But the pickling process both gives a slight tang to, and further firms up the whites to make ...

18 hard boiled eggs, peeled Instructions: Boil the beets in a saucepan until tender, 8-10 minutes. Drain and reserve beets. Bring vinegar, sugar and spices to a simmer in a saucepan and remove ...

There are many pickled beet recipes but the following is one I am currently using. I have purchased canned small, sliced beets for years now, but I used to buy whole, small beets. I like the ...

This recipe makes 12 deviled eggs. Photo by Christine Burns Rudalevige The first time I saw hard-boiled eggs that had been pickled in beet juice, I found them a bit garish.