Prep 5 mins
Cook 0 mins
This is my mom's famous recipe (at least with those who have tasted them) for pickled red beet eggs. They're a must at any picnic, and never go to waste. The longer they marinate, the better they look and taste, so try not to dip into them for at least 3 days. TIP: I like my eggs to be a nice dark pink, and to have plenty of extra beet slices, so I usually double up on the red beets and juice. You can also use small eggs instead of large if you're making them for a crowd. Time does not include cooking or marinating the eggs.
- 946.36 ml water
- 453.59 g jar pickled beets, with juice
- 236.59 ml vinegar
- 118.29 ml sugar
- 1 medium bay leaf
- 9.85 ml pickling spices
- 2.46 ml salt
- 12 hard-boiled eggs
- Mix first seven ingredients in a large jar. (Mom used a big mason jar, I use a one-gallon sun tea jar without a spout.).
- Add the eggs, and refrigerate for several days.
I haven't had these in years, but they are delicious! I know what I'll be making this weekend!
So yummy! I did adjust the recipe, because I had a roasted beet, so left out most of the water(used 1/2 cup) and sliced the beet, poured into a mason jar, using 2 eggs. It covered it just right. Thanks! Mde for Pick a Chef(PAC) event 2011.