I made my first batch of pickled eggs & beets of the year for Easter weekend! I know these aren’t for everyone, I didn’t even like them until a few years ago!! They remind me of all things spring, summer, and family….this recipe has been in my family for years.
They are slightly sweet and best served cold. Perfect for picnics, holidays and light afternoon snacking. If I’m eating them alone I like to pair them with saltine crackers.
Ingredients
12 hard-boiled eggs, shelled
2 cans sliced beets
1 c. liquid reserved from beets
1 c. vinegar
1/2 c. brown sugar
2 cinnamon sticks, broken into pieces
8 whole cloves
Drain liquid from beets and set beets aside. Add Sugar, vinegar, cinnamon and cloves. Boil mixture together for 10 minutes. Place eggs and beets in glass container. Pour in liquid.
Let stand in refrigerator for 1-2 days before eating (the longer, the better!) Also, when you have eaten all of the eggs you can place more in the leftover liquid and wait a few more days for another batch!
Note: this deep purple color was captured after 4 whole days of pickling! Mmm!
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