Rosy Pickled Eggs

Submitted by LadyAngel1124

"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."

 

• Ready In: 5mins
• Ingredients: 8
• Yields: 12 eggs
• Serves: 12

ingredients

• 4 cups water
• 1 (16 ounce) jar pickled beets, with juice
• 1 cup vinegar
• 1⁄2 cup sugar
• 1 medium bay leaf
• 2 teaspoons pickling spices
• 1⁄2 teaspoon salt
• 12 hard-boiled eggs

directions

1. 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.).
2. Add the eggs, and refrigerate for several days.

Reviews

[DbKnadler]

I haven't had these in years, but they are delicious! I know what I'll be making this weekend!

 

[Sharon123]

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.