Pickled Eggs to Preserve your Precious Eggs
A method used centuries ago but still utilized to preserve delicious eggs. It is a simple recipe for hard boiled eggs pickled in different spices and beet juice. The longer the eggs are in the pickled liquid, the tastier they get.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -8
Ingredients
- 16 ounce jar of beets
- 1 ¾ cups of white vinegar
- 1 cup of sugar
- 1 ½ Tablespoon of whole allspice
- 1 stick of cinnamon halved
- 8 eggs hard boiled and peeled
Instructions
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Use a large-sized saucepan, enough for you to arrange the eggs in one layer.
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Pour an inch of cold water.
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Cover with lid and let it boil.
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Remove the saucepan from heat and allow the eggs to stay in hot water for about 10-15 minutes, depends on the eggs’ size.
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Cool the eggs with cold water and start to crack the shell.
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Softly crack the shell all over the egg. Place in between palms and start to rub. Begin at the large end, then carefully eliminate the shell.
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Place the eggs to the jar with a close-fitting lid.
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Drain the beets with its juice. Get a saucepan and blend the beet juice with vinegar, sugar and spices.
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Bring down the heat, stir frequently until the sugar has melted.
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Boil for 5 minutes. Transfer the hot liquid into the jar, put the lid and close it tightly.
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Let it cool for a few minutes and place it in the refrigerator.
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For a few hours, the flavors will mix well and eggs can be placed in a refrigerator in a week.
It calls for beet juice, but there’s no beet juice in that jar!