Amish Red Beet Eggs

[ghost9mm]

                     Recipe for Pickled Red Beet Eggs
                         
                        Recipe is for 1 1/2 dozen red beet eggs.
         
                         3-15 oz cans of whole red beets

        Drain the juice and measure it, put equal parts of sugar and vinegar...

   In other words if you have 2 cups of red beet juice you need 2 cups of sugar and 2 cups of vinegar..
 
     mix this altogether and then put the beets in a pan with this mixture and heat,

   there is NO need to bring to a boil, you just want this hot when you put it with the eggs.

              Hard boil your eggs and peel while hot..

   We use a wide mouth gallon jar for this, layer some of the eggs in the jar along with some

   of the red beets and when you have layered...eggs, red beets, eggs red beets etc..
 
  Pour the hot red beet juice into the jar...let this set till the jar is cool

  and would advise to put a lid on the jar (after cooling) we refrigerate  these for three days

  to get the eggs red all the way to the yolks...

   This recipe is not written in stone, if you desire a little more vinegar for a more pickled flavor
 
  cut back on the sugar and add more vinigar.these will keep for along time if they are refrigerated..
                                                Enjoy

[Keymaster]

Those look awesome,and the wife wants to try some :) Thanks for sharing, I copied and pasted the recipe in my Computers recipe book folder ;D

[Mr Walleye]

I missed this for some reason too. I love the look of the eggs!

Mike

[pensrock]

Looks good, when I make them I do not use any sugar. Just vinegar and the beet juice. They are great with some fresh horseradish. Mmmm  :)