homecook
New member
We have always made "pickled" eggs with beet juice. We always called them red beet eggs though. Here is the recipe we used:
2 cans of beet juice (approx 1/2 qt)
1/4-1/2 c vinegar (depends on how tart you want it)
salt and pepper to taste
1/4 c sugar
Mix together and boil in saucepan until sugar is dissolved. Cool and pour over peeled hard boiled eggs. Keep in fridge in a container with a tight lid several days and occasionally shake container to rotate the eggs and make them evenly red.
We always made these around Easter and also mixed grated horseradish with the drained beets that had been ground up. This was served with ham on Easter day.
Barb
2 cans of beet juice (approx 1/2 qt)
1/4-1/2 c vinegar (depends on how tart you want it)
salt and pepper to taste
1/4 c sugar
Mix together and boil in saucepan until sugar is dissolved. Cool and pour over peeled hard boiled eggs. Keep in fridge in a container with a tight lid several days and occasionally shake container to rotate the eggs and make them evenly red.
We always made these around Easter and also mixed grated horseradish with the drained beets that had been ground up. This was served with ham on Easter day.
Barb