PICKLED REDBEET EGGS

MAKES 1 DOZEN EGGS

These are fabulous. The redbeets add a mellow flavor to the dressing and the color is incredible. The white of the eggs turn red, becoming more red the longer they are kept in the juices. Someone once told me that the sliced egg looks like the setting sun surrounded by a red sky. I agree.

INGREDIENTS

2/3 cups sugar

1 teaspoon salt

1/2 cup cider vinegar

1-1/2 cup redbeet juices, reserved from canned beets

12 hardcooked eggs, peeled

1 14 to 16-ounce can sliced redbeets, drained and liquid reserved

Mix together sugar, salt, vinegar and juice until sugar is dissolved. Place eggs, redbeets in large container. Pour dressing over eggs. Refrigerate overnight. To serve, cut eggs in halves, quarters or slices.

Note: This is the same dressing used for Cucumber Slices. As with the cucumbers, the pickled eggs will keep in the refrigerator for at least 2 weeks. Use the leftover dressing and redbeets for another batch of eggs, adding more vinegar as needed. Recipe can be halved or doubled. If the juice from the redbeets isn't enough, add water as needed. Freshly cooked redbeets and their cooking liquid can be substituted for canned redbeets.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.