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My grandma gave this recipe to me. I remember her making pickled eggs when I was a kid. She'd put them in a brown crock with a lid. In the winter, she'd store them on her enclosed back porch. It was cold enough out there to keep anything from spoiling! Pickled eggs were always a favorite addition to our holiday meals. Pickled Eggs & Beets 1 dozen eggs 3 16-ounce cans small whole red beets 1 cup vinegar 1 cup sugar Put eggs in a pan with enough water to cover. Bring to a full boil, then put a lid on the pan. Turn off the heat. Let eggs sit in the pan for at least 15 or 20 minutes. When ready, remove the shells under cold running water. Place eggs in a large crock or jar. Put red beets and juice in a pan, and add the vinegar and sugar. Bring to a boil. Immediately pour hot beets and juice over the eggs. Refrigerate, and let them sit for one or two days--the longer they sit, the better they taste. When serving, cut eggs in half, arrange on a plate, and surround with pickled beets. |
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