Going Coastal
Eight Pointer
Whipped up some pickled beet eggs for Easter.
My family has been making this tasty treat as long as I can remember.
Really easy to make. Just get ya some pickled beets, I picked up 3, 15oz cans at walmart along with
2 dozen eggs.
Boil the eggs peel and set aside.
This will be by the quart, double if you plan on making a 1/2 gallon jar.
Open a can of beets and drain the juices into a small saucepan. Add 1/4 cup of apple cider vinegar and 3 tablespoons of sugar. Simmer and stir long enough to dissolve the sugar. Taste and add sugar if more is needed.
Alternate the beets and eggs in the jar using 8 eggs per quart.
Add enough juice back to the jar to cover the contents.
Let them cool then refrigerate , usually takes 3 days before the egg whites turn purple. Then they are ready to eat.
Good with beer too
My family has been making this tasty treat as long as I can remember.
Really easy to make. Just get ya some pickled beets, I picked up 3, 15oz cans at walmart along with
2 dozen eggs.
Boil the eggs peel and set aside.
This will be by the quart, double if you plan on making a 1/2 gallon jar.
Open a can of beets and drain the juices into a small saucepan. Add 1/4 cup of apple cider vinegar and 3 tablespoons of sugar. Simmer and stir long enough to dissolve the sugar. Taste and add sugar if more is needed.
Alternate the beets and eggs in the jar using 8 eggs per quart.
Add enough juice back to the jar to cover the contents.
Let them cool then refrigerate , usually takes 3 days before the egg whites turn purple. Then they are ready to eat.
Good with beer too
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