Aunt Inas Pickled Red Eggs And Beets Recipes

PICKLED RED BEET EGGS

Steps:

• Hardboil the 12 eggs; cool and peel.
• While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
• Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.

AUNT JEAN'S PICKLED EGGS AND BEETS

Steps:

• 1 can of red beets. Drain juice (about 1 cup?) Put in lg. pan.
• Add to juice: (Can add enough water to make 1 cup of juice)
• 1 cup vinegar
• 1 cup sugar (or ¾ cup?)
• (optional = ¼ tsp salt if cook raw beet, ____)
• Stir & bring to a boil.
• Add beet & again bring to a boil.
• Put in shelled, hard boiled eggs in eg. bowl.
• Add beet.
• Pour liquid ingredients over

PICKLED RED BEET EGGS

Steps:

• Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
• Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
• Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

PICKLED EGGS AND RED BEETS, PENNSYLVANIA DUTCH STYLE

Steps:

• Cook, drain, and skin beets if not using canned.
• Combine remaining ingredients, except eggs.
• Pour over beets and cook for about 5 minutes.
• Cool.
• Place eggs in a large jar and pour cooled beet mixture over.
• Place in the refrigerator.
• Let pickle at least two days before using.