blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,456
Once in a blue moon we make pickled eggs. I had some cooked beets in the freezer from last year, so decided to make them RED.
Hard boil a dozen eggs (a week or so old if possible so they peel easier).
Put in a jar with:
3/4 C cider vinegar
1/2 C sugar
1 T salt
Beets or beet juice
Keep them in the refrigerator.
They are RED!!!!!!!!! They make good egg salad sandwiches, deviled eggs and they are just good eating.
I was afraid they would only be pink and not red and I wasn't sure how many little beets to add. Most recipes called for a whole can of sliced beets and some of the juice. I used less than 3/4 cup of cooked beets and no juice and they are RED with more than enough color. Next time I'll use 4 or 5 little beets and not worry about their ability to color all the eggs.
Hard boil a dozen eggs (a week or so old if possible so they peel easier).
Put in a jar with:
3/4 C cider vinegar
1/2 C sugar
1 T salt
Beets or beet juice
Keep them in the refrigerator.
They are RED!!!!!!!!! They make good egg salad sandwiches, deviled eggs and they are just good eating.
I was afraid they would only be pink and not red and I wasn't sure how many little beets to add. Most recipes called for a whole can of sliced beets and some of the juice. I used less than 3/4 cup of cooked beets and no juice and they are RED with more than enough color. Next time I'll use 4 or 5 little beets and not worry about their ability to color all the eggs.